500ml / 14 fl oz skimmed milk
500ml / 14 fl oz reduced fat coconut milk
1 lime, zest finely grated
60ml / 2 fl oz lime juice
3 kaffir lime leaves, halved
140g / 5 oz medium-grain rice
100g / 3 1/2 oz shaved palm sugar (jaggery) or 100g / 3 1/2 fl oz soft
toasted shredded coconut for decoration, optional
Put the milk, coconut milk, lime zest, lime juice and lime leaves in a large saucepan and bring
to the boil. Add the rice and stir to combine. Reduce the heat to low and simmer, stirring
occasionally, for 20-25 minutes, or until the rice is tender.
Remove the saucepan from the heat and add the palm sugar, stirring until it has dissolved and
the mixture is creamy.
Remove the lime leaves and divide the rice pudding among 4 x 250ml / 9 fl oz capacity heatproof
glasses or ramekins. Serve warm or cold, decorated with shredded coconut, if using.