Rich coconut milk brings new life to a classic rice pudding recipe!
How It's Made
4 cups of coconut milk
1/2 cup of risotto rice (arborio)
3 tablespoons of maple syrup
1 teaspoon of vanilla essence
1/2 teaspoon of ground cinnamon
In a large pot bring the coconut milk to a soft boil. Add the rice and stir.
Add the vanilla essence, maple syrup and cinnamon and whisk to bring out the flavours. Reduce to low heat.
Cook at low heat until the rice is ready, about 30 minutes. It should have absorbed most of the milk, but should still be creamy and a little liquid. It will continue to absorb.
Stir occasionally so that the rice doesn't stick to the pot.
Let cool and then pour into small bowls or cups.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.