Spiced coconut rice pudding

Method

1. Bring the rice to the boil in the coconut drink over a medium-low heat with the lemon juice and the spices (except the ground cinnamon).
2. Stir every so often so it doesn’t stick.
3. When the rice has been boiling for a while, add the agave syrup or sweetener.
4. Let it simmer until it’s cooked the way you like it, tasting to check. Mine took about 30-35 min from when it started boiling.
5. Serve sprinkled with cinnamon or, as an alternative, with fat-reduced cocoa powder.
6. You can eat it warm or cold; it’s delicious either way.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 320 g	100 g	% IR*	Share
Energy	335 kcal	105 kcal	17 %
Fat	2.9 g	0.9 g	4 %
of which saturates	1.4 g	0.4 g	7 %
Carbohydrate	71 g	22 g	27 %
of which sugars	23 g	7.2 g	26 %
Fibre	1.3 g	0.4 g	—
Protein	3.6 g	1.1 g	7 %
Salt	0.3 g	0.1 g	4 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos