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Rice Pudding
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”3_5,2_5″ admin_label=”row” _builder_version=”4.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”3_5″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]Ingredients:
- 40g raw uncooked white or risotto rice
- 30g raw honey
- 2 tbs gelatin
- 1 vanilla bean or pod/essence to flavor
- 200ml light milk
- 1 tsp coconut oil
- Optional: cinnamon or nutmeg for flavor
Instructions:
- 1. Place milk in saucepan on low to medium heat. When milk is hot very slowly add
the rest of the ingredients whilst constantly stirring.
2. Keep heat very low and continue to stir frequently. Add water to reach desired
consistency. Keep on top of stove until rice has expanded and softened and mixture
is a thick pudding consistency. - 3. Serve warm or chilled, sprinkled with cinnamon or nutmeg if desired.