Basmati Rice Pudding

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Sweet creamy rice pudding.
Delicious and no fuss!

Serve rice pudding hot or cold with the compote.

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Ingredients

• 160g Tilda basmati rice
• 80g Granulated Sugar
• 2 tins (each 400g) Blue Dragon Coconut Milk
• 80g Blue Dragon Creamed Coconut

Blueberrry compote:

• 200g blueberries
• 4 teaspoons Granulated Sugar

Method

Heat oven to 200*C
Thoroughly wash basmati rice

In a casserole dish combine the rice, sugar and coconut milk, stir well and cover the dish with a lid or foil.
bake in centre of oven for one hour.

Remove from oven and check rice is fully cooked, stir well, add coconut cream and stir.

Return to oven for 10 minutes.

On hob add blueberries and sugar with a splash of water to a pan, quickly heat to dissolve the sugar, stir well to break down the blueberries.