It is many years since I have made a rice pudding, but it brings back memories of childhood. It is something my mother used to make when we were small. To make this one dairy free I have substituted the milk and cream for coconut milk and cream, and added cardamon to the cinnamon stick to add a fragrant flavour.
Ingredients
- 1 cup white rice (uncooked)
- 3 cardamon pods
- 200ml coconut cream
- 100ml coconut milk
- 1 cinnamon stick
- pinch of salt
- 4 Tbsp honey
- A little ground cinnamon to garnish
- Fruit to garnish (berries or mango)
Directions
- Put the rice in a pot. Add the cardamon pods. Add 2 1/2 cups of water and cook for approximately 15 minutes until cooked through (you might need to cook quicker or longer depending on the exact type of rice that you are using. Short grain pudding rice is a good choice, but Basmati or other long grain rices you might have in house are also OK).
- Ensure that there is no water left in the rice through draining or boiling dry dependent on the type of rice.
- Add the coconut cream, coconut milk, salt and cinnamon stick to the pot. Turn the heat down to a very low temperature. Boil the rice gently for around 5 minutes.
- Add the honey. Boil for another 5 minutes stirring often to avoid the rice pudding sticking.
- Remove from the heat when the pudding is a thick consistency and the rice has softened.
- Serve in small serving bowls and garnish with a little cinnamon powder. Serve with fruit (mango, berries or spiced apple are all good choices)
- Serves 5-6
Variations: you could also stir a handful of frozen cranberries or sultanas through the rice pudding when you add the cinnamon stick.
Music to go with it…
Listen on Spotify: Emily Rice – Find me here
