Combine the milk, coconut, milk, rice and salt in a large, heavy saucepan. Bring to a boil over high heat, stirring ...

1 Wash the rice until the water runs clear ... Leave for 10 minutes. 2 Put the coconut milk, a pinch of salt and 2 tablespoons of muscovado sugar into a small saucepan. Set over a low heat ...

In a large saucepan, combine the milk ... the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool. 3. Spoon the rice pudding ...

Combine coconut ... Strain the milk into another saucepan. 3. Add cooked rice continuously stirring to combine. 4. Return mixture to a simmer and continue to cook, stirring often, until rice has ...

1 1/2 Cups Coconut milk 1/2 cup ... To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. 2. Whisk to combine. 3. Cover and refrigerate overnight (or at least 6 hours) ...

Today's rice pudding method is much quicker and I've added a few of my favourite flavours. You can, of course, substitute your own ideas such as using almond milk, folding through fruit ...