My dad always cooked us rice pudding when we were growing up. He did a microwave version, but this recipe is made in a rice cooker. (Rice cookers make life so much easier!) This is a great pudding with very simple ingredients. It’s one of those ‘oh no I have last-minute guests coming over and don’t know what to make’ kinds of pudding, as most of the ingredients should be in your pantry already.
Preparation Time: 5 minutes • Cooking Time: 25 minutes • Serves 4
1 cup rice
2½ cups water
400ml can coconut cream
1 cup cream
½ cup white sugar
2 bananas, sliced
½ cup raspberries
½ cup blueberries
¼ cup pistachio nuts, chopped
Place the rice and water in a rice cooker and cook for a full cycle. (It usually takes about 15 minutes until the rice is completely cooked.)
Add the coconut cream, ½ cup of cream and sugar and cook for a further 10 minutes, stirring often to stop the rice sticking to the bottom of the rice cooker. (After 10 minutes the pudding should be creamy and thick.)
Place a big scoop of rice pudding in each of four serving bowls and pour a little of the remaining cream over the top. Garnish with banana slices, berries and pistachio nuts.
Serve hot for dessert or place in a small container for kids’ lunchboxes.