Growing up in England, rice pudding was a fixture on the school canteen menus. But it's not just nostalgia that has me regularly revisiting this childhood favourite. I love a rich and indulgent rice pudding, and while this one may steer clear of refined sugars, the last thing you will feel is deprived after a few mouthfuls.
Ingredients
400ml coconut milk, plus extra to serve
100ml water
60g risotto or white short-grain rice
2 heaped tsp cacao powder
2 tbsp maple syrup or honey, plus another drizzle to serve
125g summer berries, washed, to serve
1 tbsp dried rose petal (optional), to serve
Method
1. Place the coconut milk in a small saucepan and add the water, rice, cacao and maple syrup. Stir well to combine.
2. Cook over a medium heat until the mixture starts to simmer, and turn heat down to low. Simmer for 30 to 40 minutes or until the rice is cooked but has a small amount of bite, and the whole mixture is rich and creamy. If required, add a little extra water or milk to reach the desired consistency.
3. Divide between small bowls and top with berries and an extra drizzle of coconut milk and maple syrup. Sprinkle with a few dried rose petals to serve.
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