Rice Pudding with Coconut Milk (Vegan)
Lots of variations to suit your taste
Ingredients:
- 75g Kilombero Rice
- 400ml Ma's Kitchen Organic Coconut Milk
- Sugar to taste
- Vanilla pod (optional, but use Fairtrade if you can)
Method:
- Put rice in pan, cover with cold water, bring to boil and simmer for 5 mins
- Drain rice and return to pan.
- Add can of coconut milk bring to boil (watch carefully or it will boil over!).
- Simmer gently for approx 30 mins until rice is soft and coconut milk is absorbed (use less or more rice depending to how thick you like your rice pudding).
- Add sugar to taste.
This is the basic recipe but you can ring the changes by adding the following ingredients:
- For chocolate rice pudding add 1 tbsp Green and Black’s Fairtrade drinking chocolate (or similar) and top with chopped bounty bar if liked.
- Mix in some chopped soft dried apricots (Crazy Jack’s are lovely) and top with flaked almonds.
- Stir in a handful of chopped pistachio nuts and top with some whole pistachios.