Coconut Rice Pudding

Cook Time 45 minutes

Servings 6

Ingredients

400ml full cream milk

1 cinnamon stick

220g risotto rice

125g caster sugar

400ml unsweetened coconut milk

40g shredded coconut

Brookfarm gluten free muesli, to serve

½ cup frozen lychee, defrosted and roughly chopped, to serve

Mango, to serve

Method

In a large saucepan, on medium heat, combine the milk, 1 cup of water, cinnamon stick, and rice, and bring to a boil. Simmer for 20-25 minutes, stirring frequently, until the rice is tender.

Stir in the sugar and coconut milk, shredded coconut and simmer for another 8-10 minutes, stirring occasionally, until the rice is very soft and the liquid has thickened.

Allow the rice pudding to cool completely in the fridge or serve warm with muesli and lychee.