Coconut Rice Pudding

I am craving rice pudding this morning as it is only 2 degrees here in Auckland.. Brrrrrrrr!!!!! 

Traditional rice pudding has dairy milk and an egg in it, so I decided to use coconut milk in mine, to give it the creaminess you would expect from rice pudding. 

I added a sprinkle of cinnamon to my rice whist it was cooking. Cinnamon has plenty of anti-inflammatory antioxidants which fight infection and help to repair damaged tissue.  


Whilst the rice simmered I made some home made coconut milk. Once the rice was cooked I added the coconut milk to the rice and stirred. Choice of sweetener was maple syrup today as I had run out of date paste. I added 1 tbsp of maple syrup to the rice and a pinch of pink salt. 

I made some tahini sauce by mixing tahini with maple syrup and topped each bowl with half a sliced banana, some stewed apple and pear, cacao nibs, black sesame seeds and a piece of sliced crystallised ginger. 


Ingredients

For the rice pudding: (serves 4)

  • 1 cup uncooked rice
  • 1 cup dessicated coconut
  • 4 cups water (divided) + 1/2 cup water
  • 1 tbsp maple syrup 
  • 1/2 tsp cinnamon
  • Pinch salt

Directions:

  1. Add 1 cup of rice to two cups of water. Add 1/2 tsp cinnamon. Bring this to the boil then simmer gently with a lid on. 
  2. Blend 1 cup dessicated coconut with 2 cups of water.
  3. When the rice is cooked, remove it from the heat and add the coconut milk plus 1/2 cup of water. Add 1 tbsp maple syrup and a pinch of salt. 
  4. Mix it well and keep the lid on to keep it warm. 
  5. Make the tahini sauce by mixing 1 tbsp tahini with 1 tbsp maple syrup. 
  6. Add the other toppings, or whatever you have at hand. 

For the toppings:

  • 1 tbsp tahini
  • 1 tbsp maple syrup
  • 1/2 banana per person
  • 1 tsp cacao nibs
  • 1 tsp sesame seeds
  • 1 tbsp jam or puréed fruit per bowl

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