I grew up with school dinners (technically known as school lunches, but I’m from the East Midlands), and we’d occasionally have rice pudding for dessert. It wasn’t great. In fact, it was so bad, you’d think it would put people off it for life. Not me, I upgraded the school dinner rice pudding to tinned Ambrosia rice pudding. Yes, I know, tinned , but it was so creamy and dreamy! I haven’t eaten tinned rice pudding for many many years now, but I still love rice pudding…
This rice pudding is made with coconut milk and sweetened with honey. It’s creamy, rich and delicious. A small bowl usually hits the spot.
CREAMY COCONUT MILK RICE PUDDING (dairy-, refined sugar-free)
adapted from honeyandspice: rijstevlaai
- 550 ml (2-1/3 cups) full-fat coconut milk (not the milk alternative/beverage)
- 100 g (1/2 cup) pearl/pudding/Arborio/risotto rice
- honey, to taste
- 1 small pinch sea salt
- whole nutmeg, to taste
1. Heat coconut milk and rice together in a medium saucepan. Bring to the boil, then simmer, stirring occasionally until the rice is soft, and most of the liquid has been absorbed, about 30-35 minutes. If the mixture gets too thick, add a little more water or coconut milk.
2. Remove from heat, and add honey to taste.
3. Spoon into bowls, and grate fresh nutmeg on top before serving. Enjoy!
Note: The pudding stiffens up when chilled, to fix this, heat with a little water/coconut milk to loosen it up.