Creamy rice pudding treat.
- Servings: 4
- Preparation time: 2 minutes
- Cooking time: 30 Minutes
- 4 cups coconut milk
- 1/2 cup arborio rice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon five spice
- 2 pinches of salt
- 2 tablespoon sugar
- 50 grams unsalted butter
Warm the coconut milk to a gentle simmer.
In a separate saucepan on a medium heat melt the butter and stir in the rice until slightly browned.
Once the rice is browned start adding the coconut milk stirring in to the rice. Add the salt, cinnamon and five spice.
Cook like a risotto. When the liquid has nearly gone and the consistency is think add more coconut milk and stir in to the rice.
Cook for 30 minutes until the rice has a creamy consistency, combine sugar to taste by stirring into the mixture.
Remove from the heat and let it cool for five minutes, serve warm or chill for later.
Serve chilled portions in glasses. Let the pudding cool, cover with clingfilm and place in the fridge to chill.
Garnish with chopped fruit, jam or nuts.