I love rice pudding and this is now my favourite rice pudding recipe. I came up with it last week. Combining some of my favourite ingredients to cook with, brown rice and coconut milk this dessert is a dairy free delight.
Ingredients 1/2 cup of brown rice
1 cup of water
1 and 1/2 cups coconut milk
1 teaspoon of vanilla
1 teaspoon of cinnamon
4 tablespoons of coconut palm sugar
1 teaspoon of cinnamon and icing sugar mixed to dust.
4 mint leaves
First cook the rice in a small saucepan in boiling water for 20 minutes with the lid on but slightly off to stop it from boiling over.
Leave lid slightly ajar like this
After the 20 minutes the water will have been absorbed but rice will still be crunchy.
Add coconut milk, cinnamon and vanilla to the rice and stir to combine.
Place lid back on, again slightly off, and cook for 45 minutes. Checking occasionally to make sure the milk doesn't absorb and the rice starts to dry out and stick to the pan.
Rice cooking in the pan
This worked for me cooking the rice exactly this way on the small eye of the stove. Taste the rice and if it's cooked you're good to go.
Rice cooked and ready to go
Serve in 2 martini glasses or any nice serving glass or bowl you have. Place 2 mint leaves on top of each, and dust with the icing sugar mixture and serve.