Coconut and Vanilla Rice pudding
Ingredients
100 g pudding rice
700 mls unsweetened coconut milk (in a carton, not a can)
4 tablespoon Natvia Natural sweetener
1 teaspoon vanilla paste (or scrape out the seeds from a vanilla pod)
4 large sticks of rhubarb, cut into chunks
2 nectarines, stoned and cut into chunks
0 Large handful of fresh strawberries, stemmed and halved 2 tablespoons Natvia Natural sweetener
2 tablespoon orange juice
0 Chopped pistachios, to decorate
Method
- Put the rice, milk, stevia, and vanilla in a large pan and slowly bring to just under the boil, stirring frequently. Turn down the heat and simmer gently for 30/40 minutes until most of the liquid has been absorbed and the rice is cooked be sure to stir regularly to prevent sticking! Set aside.
- Meanwhile make the stewed fruit: Place the fruit in a pan with the orange juice and stevia and simmer for 10 minutes, until softened. Leave to cool for at least 30 minutes the remaining juices will form a syrup.
- Serve the rice pudding while still warm or chill in the fridge then top with some of the fruit and chopped pistachios. Enjoy!
