Black Venus Rice makes this a non-traditional rice pudding with a striking colour. Coconut milk, cinnamon, and cloves create a gently spiced flavour, making it a breakfast or dessert dish sure to warm up you up on a cold winter’s day.
200g Black Venus Rice
400ml coconut milk
5tbsp of soft brown sugar
1 small cinnamon stick
4 cardamom pods, crushed
3 Cloves, whole
½ tsp of salt
Fruit of your choice
In a medium pan, add the Rice to the water and bring to the boil over a medium high heat. Once boiling, cover and turn the heat down so that it simmers until all the water has evaporated for around 15-20 minutes.
Set the oven to 180C/160C/Gas Mark 4. Then add the coconut milk to the pan along with the sugar and spices and simmer for 5 minutes.
Place in an ovenproof dish and bake for 25 minutes. Remove from the oven and check it – if it still looks wet, cook for a further 5 minutes, until a skin has formed.
To serve, sprinkle salt on top, and garnish with the fruit of your choice.