Creamy coconut rice pudding

This comforting, nourishing pudding will give you flashbacks to your childhood.

The best leftover rice to use for rice pudding is short grain or Jasmine rice as it has more starch in it which helps to make it creamier.

Serves 4

Ingredients:

• 2 cups cooked rice
• 1 cup coconut milk
• 1/2 cup milk of your choice (almond or cows)
• 1 tsp vanilla essence
• 1  1/ 2 tbsp honey or maple syrup

To serve:

• Fruit of your choice (fresh, stewed or canned)
• a sprinkle of cinnamon or nutmeg

Method:

Mix together rice, coconut milk and milk with vanilla essence in a small saucepan and simmer on the stove stirring frequently (to avoid it burning on the bottom), for about 5-8 minutes until thick and creamy. Stir in the honey or maple syrup.

To serve, spoon into bowls, top with fruit and a sprinkle of cinnamon.

Tip: To maximise the shelf life of cooked rice, refrigerate in covered airtight containers immediately after cooking. Bacteria grows rapidly so rice should be discarded if left for more than 2 hours at room temperature.