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Coconut and Cardamom Rice Pudding

Rice pudding, for me, is the
ultimate comfort food. This

version is made with coconut milk

so it is dairy-free but just as
creamy and delicious as regular

rice pudding. I’ve also made it
with a mix of brown rice and

quinoa to up the protein and fibre

content. It tastes great on its own,
but to make it even more

decadent, you could add some

quick berry compote that you can
find on page 167 of Little Veggie

Eats.

Little Veggie Eats By Rachel Boyett

PREP: 3 minutes prep Put all the ingredients into a small

COOK: 30 minutes (20 saucepan over a medium heat and
minutes if you use white bring to the boil. Turn down to a
rice) simmer and cook for about 30 minutes

until the coconut milk is mostly
SERVES: 2 adults and a absorbed and the rice is cooked
baby. through.

Ideal first food
Spoon into bowls and serve warm
1 x 400 ml can of coconut (wearing PJs for maximum

milk comfort!).
6 tbsp brown rice, rinsed
well Add some toppings if you like or a

3 tbsp whole quinoa squeeze of maple syrup for
1/2 tsp ground cardamom the adults.

SUBSTITUTIONS:
If you don’t like coconut milk you can make this with any regular milk of your choice. It
won’t be as naturally sweet so you will almost certainly want to add a topping.

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