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.