Instructions

• Rinse the rice under cold running water. Combine the rice, coconut milk and water in a pot and bring to a boil. Then reduce to a gentle simmer and cover the pot with a lid. Cook for 15-20 minutes, stirring from time to time, adding more water if necessary, to stop the rice from sticking to the pot. The aim is to achieve rice with a very sticky consistency.
• Once the rice has cooked, remove from the heat and stir through the maple syrup, cinnamon, vanilla extract and salt.
• Serve the rice pudding warm or chilled, with the toppings.
• Rice pudding can be stored in an airtight container in the refrigerator for up to 4 days. The rice will firm up in the fridge, so add additional water when reheating.