I have been making lots of dhal and curry recently and have up with half a can of leftover coconut milk. I also had some extra clementines and so decided to make this rice pudding. Feel free to or preserves you have leftover. The coconut flavour didn't come though as much as I expected but really does add a nice subtle hint to the rice pudding. I had mine for breakfast!
I used:
1/2 can of coconut milk
1/2 pint of milk
100g of pudding rice
rind of 1 clementine
juice of 1 clementine
1 tablespoon of honey
sprinkling of ground cloves or cinnamon (optional)
1/2 can of coconut milk
1/2 pint of milk
100g of pudding rice
rind of 1 clementine
juice of 1 clementine
1 tablespoon of honey
sprinkling of ground cloves or cinnamon (optional)
- Gently simmer the rice and milk until the rice is soft and plumped up. This take about half an hour with a low heat and pan lid. Check regularly, stir and add some extra water if necessary.
- Add the clementine zest, juice and honey to taste and stir through.
- Add a little ground cloves or cinnamon if you want to. Enjoy!
As this used some of the leftovers languishing in the kitchen I am entering this into credit crunch munch run by Helen from Fuss Free Flavours and Camillia from Fab Food 4 All.
I'm also entering this into Tea Time Treats which this month is puddings and is hosted by Kate at What Kate Baked.
