Combine rice, coconut cream, milk, rice malt syrup, orange rind, vanilla bean or powder and cinnamon. Stir.
Cover and cook on low for 6 hours or high for 3. Stir once or twice towards the end of the cooking time. Rice is cooked when it’s tender and soft. Remove vanilla pods and orange rind. Serve.
Recipe Note
Tricky Tip: For the first few hours, this recipe will look like nothing is happening. Don’t worry, as soon as the rice starts to absorb the liquid it will thicken quite quickly. Keep an eye on it to avoid it burning and becoming gluggy. Serve immediately for the best texture.
Ah yes, rice pudding. This recipe takes us back to Sunday dinners with the grandparents. We’ve IQS-ified the traditional dessert so you can enjoy it without the sugar dump. (The usual recipe has up to two cups of the white stuff!)
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