Black Rice makes this a non-traditional rice pudding with a striking colour. Coconut Milk, cinnamon and cloves create a gently spiced flavour, this breakfast or dessert dish is sure to warm up you up on a cold Winter’s day.
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, around fifteen to twenty minutes.
Set the oven to 180C. Then add the coconut milk to the pan along with the spices and sugar, simmer for five minutes.
Place in an ovenproof dish and bake for 25minutes. Remove from the oven and check, if it still looks wet cook for a further five minutes until a skin has formed.
To serve sprinkle salt on top, and garnish with fruit of your choice.