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Rice pudding with coconut milk and brown rice

For 4 servings

500 ml of coconut milk
½ cup (90 g) brown rice
cup water (about 200 ml)
1 ½ teaspoon lemon zest
1/8 teaspoon salt
3 tablespoons (18 g) stevia, or brown sugar
A few drops of vanilla extract

In a small saucepan, over medium heat, heat the coconut milk, water, sugar or stevia, lemon zest and salt. Just boil add the rice and vanilla extract, mix well and sufficiently lower the heat. Cover the pan and simmer for 30 – 35 minutes, stirring occasionally until soft rice. Exposing and simmer for another 10 – 15 minutes, stirring frequently until the mixture thickens slightly. Remove from the heat and just leave the mixture to cool, stirring occasionally. As the mixture cools, it thickens. Fill individual bowls and serve the pudding warm or cold with a garnish of your choice. Refrigerate covered with plastic film.