The New Rice Pudding
- 1 cup blueberries
- ¼ cup water
- 2 Tbsp caster sugar
- 2 Tbsp coconut oil
- 1 cup Arborio rice
- 1 x 400ml can coconut cream, reserve can
- 1 star anise
- 1 vanilla pod, split
- 1 cinnamon quill
- 3 Tbsp muscovado or treacle brown sugar
- Macadamia nut butter, to serve
- Roasted seeds, to serve
- Mint, to serve (optional)
Preheat the Le Creuset Cocotte Every for 3-4 minutes on a medium heat.
Simmer blueberries with water and caster sugar for 5 minutes. Remove and leave aside, then clean the cocotte.
Add coconut oil to the cocotte and once melted, fold in the Arborio rice to coat in the oil. Add the canned coconut cream. Fill the same can with water and stir to remove any remaining coconut milk. Add half of the can, reserving the rest. Stir in the brown sugar and spices. Bring to a simmer with the lid on for 25-30 minutes until tender, stirring occasionally and adding any of the reserved coconut can water if needed. When tender, turn the heat off and leave on the stove, covered, for 10 minutes. This will allow the grains to absorb more liquid and swell with flavour.
Serve with a swirl of nut butter, syrupy berries and roasted seeds.