Mini Rice Puddings
- 400ml tin Lite Coconut Cream
- 3 cups Trim Milk
- 1 tsp Vanilla Essence
- 120g Short-Grain or Medium Rice
- 1 cup frozen Blackcurrants (or any berries of your choice), defrosted
- 1/3 cup Caster or Brown sugar
Place the coconut cream, milk and vanilla essence in a pan and bring to the boil. Stir in the rice.
Reduce the heat and simmer, stirring occasionally, for 30 minutes, or until the rice is soft.
Remove the rice from the heat, cover and let it stand for 5 minutes, so that most of the remaining liquid is absorbed.
Stir in the blackcurrants with the sugar.
Serve warm or cold, sprinkled with nutmeg if desired.
Courtesy of Food Magazine. Recipe by Sarah Swain. Photography by Shaun Cato-Symonds.