“And to this end they built themselves a stupendous super-computer which was so amazingly intelligent that even before its data banks had been connected up it had started from I think therefore I am and got as far as deducing the existence of rice pudding and income tax before anyone managed to turn it off.”
~ Douglas Adams,
This is an easy and delicious pudding for people who need to eat gluten and dairy-free, but who still enjoy the occasional dessert. The pudding can also be easily made sugar-free too.
It is perfectly scrumptious served with just a sprinkle of cinnamon or nutmeg on top, but fresh banana slices and a drizzle of maple syrup make it out-of-this-world good.
400g coconut cream, 600ml water, 1 scant cup of uncooked white rice if jasmine or basmati or 3/4 cup of shortgrain rice (shortgrain rice has more starch and thickens better), 2 tablespoons of sugar or sugar substitute – I use Natvia (or to taste), 1 teaspoon of vanilla, pinch of salt, nutmeg or cinnamon, fresh banana and maple syrup to serve.
*note – if using brown rice use 3/4 cup, extend cooking time, and you may need to add a little more liquid
Place the coconut cream, water, sugar or sugar substitute, pinch of salt, vanilla and rice in a heavy-bottomed saucepan on the stove, over medium heat. Stir occasionally as you bring the liquid to a strong simmer (lots of bubbles but not boiling), turn down to a low simmer (just a few bubbles on the surface) and then cook for twenty to thirty minutes on low heat or until the rice is soft and most of the liquid has been absorbed or reduced. Stir every so often so that the rice doesn’t catch on the bottom of the pot and burn. Pudding should be thick and creamy.
Place in bowls.
To serve plain, add just a sprinkle of nutmeg or cinnamon.
For best results top with slices of fresh ripe banana and a little drizzle of maple syrup.
Can also be eaten cold. Store any leftovers in the fridge for up to three days.
This is so, so yummy and good.