Spiced coconut brown rice pudding
Serves: 6-8
  • 2 cups medium grain brown rice
  • 4 cups (1 litre) water
  • 1 vanilla bean, split and scraped (you can use 1 teaspoon vanilla extract instead)
  • 400ml can coconut milk
  • ⅓ cup caster sugar
  • ⅓ cup brown sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon plus extra for sprinkling
  • ¼ teaspoon ground cardamon
  1. Place the rice, water, vanilla bean and seeds in a large heavy-based saucepan over high heat. Bring to the boil. Reduce the heat to low, cover and simmer for 35-40 minutes, until the rice is tender.
  2. Add 1¼ cups of the coconut milk, both sugars, ginger, cinnamon and cardamom. Simmer for 5 minutes.
  3. Discard the vanilla bean. Divide between serving bowls. Drizzle with remaining coconut milk. Sprinkle with extra cinnamon.
- Add cocoa powder and a little extra sugar to make this a chocolate pudding.
Recipe by emerald + ella blog at https://emeraldandella.com.au/blog/2015/05/spiced-coconut-brown-rice-pudding/