Ingredients

Method

• 90   g  Woolworths risotto rice
• 11/2 cups coconut milk (full-fat or light)  
• 1 cup   water
• 2   T  honey or maple syrup
• 1  t  vanilla extract
• 1 T   chia seeds
• sea salt, a pinch
For the toppings:  
• 1/2 cup pineapple, diced  
• 1 mango, peeled and diced (optional) 
• 1 T fresh basil, chopped  
• 1 lime, zested and juiced 
• 2 T Woolworths toasted coconut flakes, to garnish (optional) 

Method

Ingredients

1. Toast the rice in a medium saucepan, then add the coconut milk, water, honey or maple syrup, vanilla extract, chia seeds and salt. Bring to a simmer over a medium heat. Stir occasionally to prevent sticking and cook for 20–25 minutes, or until the rice is tender. The mixture should have thickened to a creamy consistency and the chia seeds should have expanded.  If the pudding gets too thick, add a bit more coconut milk or water to reach the desired consistency. Taste and adjust the sweetness if necessary.

2. Remove the rice pudding from the heat, allow to cool slightly, then transfer to serving bowls. Chill for at least an hour to allow it to thicken further.

3. Just before serving, add the toppings. Drizzle with a little fresh lime juice and finish with toasted coconut flakes if using.

Cook’s Note: For an extra tropical kick, add a few mint leaves or a small spoonful of granadilla pulp. This pudding also makes a great breakfast option when served chilled.

Find more sweet treat recipes here 

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones