A deliciously creamy rice pudding, my reworking on a version of my mum’s old recipe with a healthier twist.

SERVES 12 | PREP TIME 15 MINUTES | COOKING TIME 40-45 MINUTES

Ingredients

  • 400g brown rice (short grain)
  • 6 cups of water
  • 1 tin of light coconut milk (400ml)
  • 1tsp of whole cloves
  • 150g maple syrup
  • 2 tbsp cinnamom
  • 1tsp nutmeg
  • 4 tbsp rose water

Place the rice in a pan with the water and cook as per pack instructions on a medium fire. When the water is almost dried, add the coconut milk, maple syrup, cinnamon, nutmeg and cloves. Stir constantly to get a silky and creamy texture. Add the rosewater and continue stirring it for another 20 minutes. Serve cold or hot with extra cinnamon.