Coconut Rice Pudding

Serves 4

Gluten free & vegan

1 pint / 570ml coconut milk
100g pudding rice
25g sugar
Dairy-free margarine

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. 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 / 170°c fan oven / 375°f / gas mark 5 for about two hours until the rice has absorbed all of the milk.

Try stirring in chopped banana and a handful of sultanas just before the end of cooking.
Alternatively use barista plant-based milk in place of coconut milk. Cook as for coconut rice pudding.