The creaminess of the pudding rice is enhanced by coconut milk, for a vegan, diet friendly dessert that feels decadent!
Throughout childhood, I had an allergy to cow’s milk. I grew out of it as I got older, but I still prefer to use non-dairy milk where I can because I don’t like the taste even now. If you follow Slimming World, the Healthy Choice A/HexA allowances for non-dairy milks are so much bigger as well! 1 litre of unsweetened almond milk, 400ml unsweetened soya milk, or 600ml of the coconut milk I used in this recipe, so a serving of this is entirely syn free if you use it as your Healthy A choice.
120g pudding/arborio rice.
800ml Alpro coconut milk (UHT or chilled).
Fresh or frozen fruit of your choice, I used frozen black forest berries.
Sweetener or truvia if desired.
This really couldn’t be simpler to make. On the hob, place the rice and coconut milk into a pot. Stir well, and gently bring to the boil.
Chop fruit of your choice, defrost frozen berries if required. (For Slimming World, if you cook the fruit it needs to be synned)
Simmer gently for 30-35 minutes, make sure that you stir regularly to prevent it from sticking. Cook slowly until all liquid is absorbed and the rice is cooked.
Spoon the fruit on top, and add sweetener or truvia if desired.
You could make this with hazelnut, almond or even chocolate soya milk for a cocoa hit. This made three large portions but would easily feed four, if you’re not greedy like me! I had some heated up for breakfast the following morning, it was a lovely alternative to porridge.