These spiced rice pudding pots are beautiful and creamy, comforting classics with a spiced Christmas spin, add festive toppings to dress it up as healthily and/or indulgently as you fancy! You could also add a little cacao liquor during the final minutes of cooking to melt through as a chocolate dessert… yum!
You can use pudding rice, brown rice or even pearled spelt. Adding the coconut milk powder as it cooks gives it the creaminess and you simply need to add more or less hot water to achieve your own preferred level of texture.
As the nights get colder, warm up with this hearty dessert or snack. Great served both hot and cold.
Recipe: Spiced Rice Puds
1 cup pudding rice
1/2 cup 65% coconut milk power
2 cups boiling water (more as needed during cooking process)
1/4 tsp vanilla powder
1 heaped tsp mixed spice
1-3 tbs coconut syrup to taste
Topping: sprinkling of cacao nibs and goji berries and/or dried cranberries
Add all the rice pudding ingredients to a saucepan and bring to the boil then simmer gently for approx 20 minutes until the rice is cooked to taste (adapt time according to type of rice or alternative used).
Serve the pudding layered in individual glasses with the toppings. Serve either hot or allow the rice pudding to cool before assembling in the glasses to serve cold.
If served chilled it may be firmer and less creamy depending on length of chill time
GRAB THE INGREDIENTS