Rice pudding with coconut milk

serves 6

Rating (2 ratings)


180 g rice
200 ml water
45 g Siucra Light Golden Brown sugar
2 x 400 g cans of coconut milk
3 tbls desiccated coconut
1 tsp vanilla extract
1 tsp crushed cardamom


Combine the rice, water and light golden brown sugar in a saucepan.

Boil for 10 minutes.

Add the coconut milk.

Boil for 20-30 minutes or until the mixture has thickened.

Add the desiccated coconut, vanilla sugar and cardamom.

Dilute with water if the consistency is too thick.

Serve lukewarm with mango, desiccated coconut and chopped almonds.

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