There aren’t many desserts that are more comforting in winter than a delicious hot and cinnamony rice pudding. This recipe gives the traditional version a healthy makeover by using brown rice instead of white so you can get your sweet fix and your wholegrains all in one go. Plus it has the unbelievable combination of coconut, vanilla and cinnamon – so good!
The one downside of brown rice is that it can mean waiting a while for it to cook – but I’ve used pre-cooked rice in this recipe (which you can buy at the supermarket) so you can have it ready in as little as 10 minutes. Perfect if you’re still peckish after dinner and want something sweet but healthy.
Ingredients (serves 2):
125g (1 cup) pre-cooked brown rice
1 cup milk (of your choice)
1/2 light coconut milk
1 tablespoon desiccated coconut
1 tablespoon brown sugar
1 teaspoon vanilla essence
1/2 teaspoon cinnamon
1 tablespoon raisins (optional)
- Place all ingredients in a small saucepan, stir and simmer over medium heat for 8-10 minutes, stirring occasionally until liquid is mostly absorbed
- Spoon into bowls and serve hot topped with a little more coconut milk, fresh fruit and nuts