Coconut milk vanilla rice pudding

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Coconut milk vanilla rice pudding

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I am trying to understand why people buy tinned rice pudding when they can make their own, which is simple and tastes better.

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Ingredients

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Serving 4 to 6

1 Vanilla pod
1l Coconut milk
125g Blond sugar
200g Pudding rice

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Method

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1. Score the vanilla pod lengthways and scrape the seeds out.
2. Place the coconut milk, vanilla pod, seeds and sugar in a saucepan and bring to a boil.
3. Remove from the heat and let infuse for 15 minutes.
4. Scoop out and discard the vanilla pod, then add the rice and bring it to a simmer for 25 to 30 minutes. Keep an eye on the rice; you want it soft.
5. Spoon the cooked rice pudding into pudding bowls to serve.
6. Leave it to cool completely and store it in the fridge for 2 days.

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