Vanilla Coconut Rice Pudding
What is better on a cold night in, than a big ole bowl of that old favourite, rice pudding? With a bit of a Tenina tweak, of course! This dessert is so warm and fuzzy, you may want to finish it off on a cold morning for breakfast, with some fresh berries in place of the jam and to make you feel better, a dollop of yoghurt instead of cream. That makes it breakfasty right? That’s if there’s any left. Good luck with that idea!
This recipe does appear in The Convenient Vegetarian cookbook, because well, it was conveniently vegetarian. Dessert risotto...dessert porridge! Very filling in an old fashioned sort of way.
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- 30 Grams butter BUY
- 30 Grams brandy
- 200 Grams risotto rice
- water for soaking
- 600 Grams coconut milk Recipe
- 60 Grams golden caster sugar
- 40 Grams vanilla bean paste BUY
- Pinches pink salt flakes BUY
- Strawberry Vanilla Jam to taste Recipe
- Chocolate Sauce to taste Recipe
- Cream or coconut cream to serve
Soak rice in enough water to cover for around 2 hours.
Place butter, brandy and drained rice into Thermomix bowl and sauté 5 min/Varoma/Reverse/speed 1.
Add coconut cream, caster sugar, vanilla and salt and cook 40 min/90°C/Reverse/speed 1.5.
Pour into insulated serving bowl and allow to rest for 20 minutes before serving with a dollop of Vanilla Strawberry Jam, a swirl of Chocolate Sauce and cream to taste.
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