A lower-fat version of rice pudding
Serves
3
Prep
10 minutes
Cook
25 minutes
Each 210g serving contains (excludes serving suggestion)
KCal
240
Carbs
28.70g
Fibre
1.40g
Protein
1.40g
Fat
11.40g
Saturates
8.60g
Sugars
7.70g
Salt
0.00g
Portion Fruit & Veg
0
Ingredients
Ingredients
100g basmati rice
1 x 400g can reduced-fat coconut milk
300ml soya milk
25g caster sugar
few drops vanilla essence
1 tbsp toasted coconut
Method
Method
- Place all the ingredients, except the toasted coconut, into a small pan. Place over a low heat and simmer very gently for 20–25 minutes until the rice is tender.
- Serve topped with the toasted coconut.
Chefs tips
- Cook gently with a lid on, you can always add a little more soya milk or water if the rice starts to stick to the pan.
- If you can't find toasted coconut, simply add 1 tbsp of desiccated coconut to a dry frying pan and stir over a medium heat for 2-3 minutes until it starts to brown.
