Rice Pudding

Rice Pudding


Tilda wholegrain basmati rice – 2 ounces

Evian Water – one pint

Patak’s Creamed Coconut – one sachet

Vanilla pod – scoop out the seeds

Sea salt or Himalayan Rock salt – a sprinkle to taste

Unrefined demerara sugar or honey – one or two spoonfuls to taste


Put the rice and water in a saucepan and bring to the boil.  Simmer for 12 – 15 minutes.

Keep checking that the rice does not boil dry.  Add more water if it is looking dry.

Add the vanilla seeds.

After 12 – 15 minutes check that the rice is tender and there is still some water in with the rice.

When rice is tender, snip open the sachet of coconut and mix in with the rice until dissolved.  Add more water if the mix is not looking creamy and moist.  Remove from the heat.

Stir in the sugar or honey.

Serve with an extra sprinkle of honey and some raspberries.

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