Makrut Lime & Lemongrass Vegan Rice Pudding

A hug in a bowl. There is little else left to say, this soothes the mind and the soul. So many rice pudding recipes are poor facsimiles of their true counterpart. This ticks all the right boxes, creamy, fragrant, sweet, with just the right amount of bite. A keeper.

Yield: 4

Author: Suze Morrison

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Makrut Lime & Lemongrass Vegan Rice Pudding

Prep time: 10 MinCook time: 42 MinTotal time: 52 Min

A hug in a bowl. There is little else left to say, this soothes the mind and the soul. So many rice pudding recipes are poor facsimiles of their true counterpart. This ticks all the right boxes, creamy, fragrant, sweet, with just the right amount of bite. A keeper.

Ingredients

• 500ml Coconut Milk, from a carton
• 2 Sticks Lemongrass, bashed.
• 4 Makrut Lime Leaves
• 200ml Coconut Cream
• 100g Pudding Rice
• 40g Golden Caster Sugar
• 1tbsp Palm Sugar
• Finely Grated Zest & Juice of 1 Lime

Instructions

1. Add the milk, lemongrass, makrut lime, caster sugar and pudding rice to a medium pan and heat over a low heat to dissolve the sugar.
2. Once dissolved, add the coconut cream, and increase the heat to a simmer. Cook for 35-45 minutes or until the rice is tender, if it begins to thicken too much you can add more coconut milk. Stir every now and then to prevent it catching.
3. Once cooked, spoon out the lemongrass and lime leaves and discard. Stir through the lemon juice and zest.
4. Divide between 4 bowls and sprinkle over the palm sugar. This is also delicious served cold, perhaps with a cheeky spoonful of ice cream.