Coconut Rice Pudding - Serves four
Ingredients
- 1 pint / 570ml coconut milk
- 50g pudding rice
- 25g sugar
- dairy free margarine
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Method
Bring the coconut milk to the boil in a large saucepan.
Stir in the pudding rice and turn the heat down to a simmer.
Simmer for 20 minutes until the rice is cooked and stir in the caster sugar and a knob of dairy free margarine.
To slowly cook in the oven – place all of the ingredients in a deep oven proof dish, cover with tin foil and bake at 190°c / 375°f / gas mark 5 for about two hours until the rice has absorbed all of the milk.
Gem's hints and tips
Try stirring in chopped banana and a handful of sultanas just before the end of cooking.
Alternatively use almond milk in place of coconut milk. Cook as for coconut rice pudding.
