This is a little different version of rice pudding. It's great if you're lactose intolerant or you're in the lent period. The coconut milk gives even a better taste,which makes me wonder which version I prefer more.
Ingredients:
Preparation:
Ingredients:
- ½ cup rice
- 1 ½ cup water
- 2 tablespoons sugar
- 300-350 ml coconut milk
Preparation:
- Put rice and water to boil on a high heat.
- When mixture boils, lower the temperature, cover with a lid and continue cooking for 10 minutes.
- Then add sugar and coconut milk and continue cooking with occasional stirring, until the rice is soft and has soaked up the liquid. Don't make it too dry, it should be pretty liquid before pouring in dishes because it hardens later.
- Pour in small bowls. When serving sprinkle cinnamon or chopped nuts, if desired. For even stronger taste, sprinkle coconut on top.
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