Rice pudding is making a big comeback in my life as a naturally gluten free dessert which can be made vegan so easily and with so many options. Today I’ve made rice pudding with Alpro Coconut Milk, pudding rice, carob syrup and dried pineapple and papaya pieces.
Many coconut rice puddings will used canned coconut milk which is very dense and high in fat. I’m using the Alpro milk alternative made from coconut as it’s much healthier coming in at only 20 calories and less than 1g fat per 100ml. Start by adding 500ml of coconut milk to a pan and gradually bring to heat.
When the coconut milk starts gently boiling add in carob syrup. I’ve used 3 tablespoons to sweeten the pudding whilst still avoiding refined sugars. Thoroughly stir through the syrup until blended well with the coconut milk
Once the coconut milk and carob base is ready add half a cup of pudding rice and turn the heat down low to simmer for 45 minutes whilst occasionally checking in to stir.
Shortly before serving I’ve mixed through dried pineapple and papaya pieces to complement the coconut flavour.
Rice pudding is a classic which so much reminds me of Sunday dinner in Yorkshire with my gran (and a thick skin on top) but the tropical flavours and the hob cooking give it an adult twist making it fresh and tasty in the here and now.
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