I have always been a huge rice pudding fan, I don’t know if it’s an Irish thing or what, but it is on my top-five-comfort-foods list. You? I also love to have the oven running as much as I can get away with in winter, also, I call it a cooker. Totally an Irish thing.
This recipe is inspired from Katie 180’s latest recipe that I tried out last week after I smashed the whole thing I decided I wanted it to have more coconut, a heap of chia and I ran out of brown sugar. The results? AWESOME! You could also totally make this in a slow cooker or a Thermomix, I presume, don’t have one of those just yet. It makes quite a bit so consider halving the recipe if you’re not feeding an army.
Coconut and Chia Seed Rice Pudding Recipe
- 1 400ml can of coconut cream
- 1 cup of rinsed, uncooked brown rice
- 2 and a half cups of milk
- Half a cup of chia seeds
- Half a cup of desiccated coconut
- 5 drops of vanilla extract
- Half a cup of raw sugar
- Rinse the rice and pop all the ingredients in an ovenproof dish with a lid, I used a pyrex pot thingy.
- Bake 200 degrees Celsius for 30 mins. Take it out and give it a stir.
- Now pop it back in for another 20 mins at 150, take it out and stir it, now pop it back in for another 20 at 100. If it seems to be absorbing all the liquid just pop another half a cup of milk in at any point of the process. It is supposed to come out creamy and saucy, it will set more in the fridge but you don’t want it to come out set. Or maybe you do!
Katie put pears in hers and you can totally do that, you can also swap brown rice for white, raw sugar for brown and coconut cream for evaporated milk. You can also put whatever type of hipster milk you want in it. Other things you could add, sultanas, dates or grated apples. If you just want to put it on and leave it you can, but you will get more an inconsistent consistency. Make sense?