serves about 4
1 2/3 cups (410 ml) rice milk
1/2 cup (105g) pudding rice
1/3 cup (55g) coconut sugar – I used Coconut Merchant
1/4 tsp vanilla powder
1/8 tsp nutmeg
1/8 tsp cinnamon
PREHEAT YOUR OVEN TO 180 C / 356 F
Firstly, add the rice, coconut sugar, vanilla powder, nutmeg and cinnamon into a large heat proof dish (one which has a lid). Then, add in the rice milk and coconut milk (don’t worry if your coconut milk is a bit separated, it will all melt down as the pudding cooks). Then, using a whisk quickly mix everything together.
Then, place the lid on top of the mixture and move the pudding into the oven to cook for about 1 hour and 10-20 minutes. After the first 30 minutes has passed, check the dessert and stir it together using a large wooden spoon. Then continue to cook, checking and stirring the pudding every 20-30 minutes. When it has cooked for about an hour, reduce the checking time to every 10 minutes or so – to prevent it from over cooking.
Then, when the pudding is done, remove it from the oven and stir together. Then, pour it into bowls and serve. I think it tastes great on its own, with banana, different fruits or ice cream!