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