Coconut cinnamon rice pudding
Holland & Barrett Coconut Flakes
Arborio rice, dry
½ zest(s) of 1
1 teaspoons, level, 1/4 tsp plus extra to serve
⅛ teaspoons, level
2 teaspoons, level
- Preheat the oven to 160°C, fan 140°C, gas mark 4. Put the coconut flakes on a foil-lined baking sheet and bake for 4-6 minutes or until golden, then remove from the oven and set aside to cool slightly. Finely chop half the coconut flakes, reserving the rest for serving, and add to a large pan.
- Add the rice, milk, sugar, zest, cinnamon, nutmeg and vanilla extract to the pan, and stir to combine. Bring the mixture to a gentle simmer over a very low heat, stirring so it doesn’t stick to the base of the pan.
- Simmer for 40-45 minutes, stirring occasionally at the beginning and more often as the rice swells, until the rice is tender and the consistency is creamy.
- Divide the rice pudding between 6 small dessert dishes or glasses, scatter over the reserved toasted coconut flakes and dust with the extra cinnamon. Serve warm or chilled.