CookEat Recipe
Coconut Rice Bake with Honey Oat Crumble
A soft baked coconut rice layer is covered with a crisp oat crumble. Honey sweetens the rice, while butter and brown sugar bind the topping.
Method
Steps
Step 1
Allow 45 minutes preparation including rice cooking, 40–45 minutes baking and 20 minutes resting. Cook 100 g dry white short-grain rice in 700 ml boiling water for 18–22 minutes until tender. Drain thoroughly; expect 260–300 g cooked rice and use all of it.
Step 2
Spread the rice thinly on a clean plate for 10–15 minutes and use immediately; if delayed refrigerate within 1 hour. Heat a conventional oven to 175°C. Use a 24 cm ovenproof skillet at least 4 cm deep. Use 5 g of the butter to grease it and reserve 55 g cold butter for the topping.
Step 3
Whisk 100 g egg weighed without shells with all 120 ml liquid dairy cream, about 35% fat, and all the honey. Stir in 40 g of the fine unsweetened desiccated coconut and all the cooked rice. Spread evenly in the skillet.
Step 4
Mix the flour, all 60 g fine rolled oats, brown sugar and the remaining 20 g coconut. Rub in the reserved 55 g cold butter, diced, until coarse clumps form with no loose flour. Scatter loosely over the rice without pressing the layers together.
Step 5
Bake for 40–45 minutes until the crumble is crisp and golden with no pale flour pockets, and the rice layer is set and at least 74°C at its centre. Keep the topping under loose foil if it browns before the rice layer has set. The egg temperature alone does not establish that the flour topping is cooked.
Step 6
Rest for 20 minutes, then spoon six portions from the skillet. Transfer leftovers to shallow containers and refrigerate at 4°C or below within 1 hour of baking. Eat cold within 24 hours.
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