Rice pudding with coconut milk and raisins 

Makes 4 servings

Preparation 5 minutes

Cooking 30 minutes

• 1 1/2 cups long grain white rice
• 2 cups of water
• 3 cinnamon sticks
• 3 cups of whole coconut milk 
• 1/3 cup maple syrup or more to taste
• 1/2 teaspoon pure vanilla extract 
• 1 / 4 cup of organic sultana raisins 
• 1/4 teaspoon of cinnamon 
• sliced ​​organic grilled coconut to decorate 

Preparation

1. Add the rice, water and cinnamon sticks to a large saucepan or casserole dish and bring to a boil.
2. Boil the rice for 8 to 10 minutes or until the rice has absorbed the water.
3. Then remove the cinnamon sticks and add the coconut milk, raisins, syrup and vanilla and stir, then bring the mixture to a boil.
4. Reduce the heat and simmer for 15 to 20 minutes, stirring occasionally.
5. Test the taste and add more syrup and / or ground cinnamon if desired.
6. Serve hot, or put in the fridge for a few hours, then enjoy cold and enjoy!

* Decorate with sliced ​​toasted coconut just before serving!

Bon appétit!

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