Dairy-free tropical rice pudding

by Helen Jessup
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4
45 minutes

Ingredients

  • 250g of pudding rice
  • 600ml of water
  • 400ml of coconut milk
  • 150g of dried pineapple, dried mango, or a mix of both
  • 1 tbsp of coconut palm sugar, optional

Method

1
Add the rice and water to a large saucepan and bring to the boil. Simmer gently for 10 minutes, stirring regularly
2
Stir in the coconut milk and dried pineapple (and mango and coconut palm sugar if using). Continue to cook over a low heat for 20-25 minutes until the rice is soft and most of the liquid has been absorbed
3
Serve warm or cold topped with sliced banana or toasted coconut