Coconut Rice Pudding
- Gluten free & vegan
1 pint / 570ml coconut milk
100g pudding rice
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.