Today I want to share a recipe I have been playing around with for awhile and I have to admit it is measured in cups because my scales have broke! However I am really proud of this coconut rice pudding and what’s even better is that I get to use up my arborio rice that is used for risotto’s. Hopefully you enjoy this dish as much as I do!
- 1 cup arborio rice
- 2 cups coconut milk – this is easy to measure it is a tin
- 2 cups milk of choice (this time I used cows milk but plant based might work too)
- 1/4 cup granulated sugar
- 2 tbsp vanilla paste
It is really simple to make from here on out!
Put all of the ingredients into a decent sized pan turn the heat onto low and stir every 5 minutes!
You will notice over time that the arborio rice becomes softer and releases the starch into the coconut milk mixture. If you prefer a thicker rice pudding leave it on the heat longer. I like mine to have a bit of liquid left when you stir it so at that point I just put the lid on the pan and turned the heat off.
It reheats really well and you can even eat it cold as I learnt when I had some at work. Both 00Steve and the kids loved it too which is always a bonus.
I had to of course take a photo of it in my coconut bowl which definitely made it taste better plus it’s one of my favourite bowls and eco friendly which is always a good thing
I would love to know if you try this or if you have your own take on rice pudding? Is it something you love or can’t stand?