Rice pudding with coconut milk and raisins

Rice pudding with coconut milk and raisins
Makes 4 servings
Preparation 5 minutes
Cooking 30 minutes
Ingredients
- 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
- Add the rice, water and cinnamon sticks to a large saucepan or casserole dish and bring to a boil.
- Boil the rice for 8 to 10 minutes or until the rice has absorbed the water.
- Then remove the cinnamon sticks and add the coconut milk, raisins, syrup and vanilla and stir, then bring the mixture to a boil.
- Reduce the heat and simmer for 15 to 20 minutes, stirring occasionally.
- Test the taste and add more syrup and / or ground cinnamon if desired.
- 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!
Caroline
President Hippocrate Bio
- Caroline Bisaillon