Rice Pudding is a firm favourite in our house. Deliciously thick and creamy it is a tummy filler and a real crowd pleaser.
This recipe uses both cow's milk and coconut milk but if you are dairy free you can sub the cow's milk out for Almond or extra coconut milk.
1 litre of Milk (I used Cow's milk)
2 cups of water
1 cup of Arborio Rice
1/2c Coconut Sugar
1 can of Coconut Milk (425g)
1/2c Raisins or Sultanas (optional)
What to do:
In a large pot add the first lot of milk, rice, sugar and water. Stir and bring to the boil.
Lower the heat to a simmer and stir regularly until the rice plumps up and the liquid reduces to a thick and creamy consistency (this took me about 30 minutes).
Add the can of coconut milk and the dried fruit if using and stir until the pudding thickens to your desired consistency (about another 5 minutes).
Sprinkle with cinnamon (to help balance blood sugars), serve and enjoy.