Rice pudding with coconut milk and brown rice


500 ml coconut milk
½ cup (90 gr.) Brown rice
¾ cup of water (about 200 ml)
1 ½ Teaspoon lemon zest
1/8 Teaspoon salt
1 Instick vanilla
a few drops of vanilla extract

Time of execution
45 minutes
Execution Method
In a saucepan over medium heat, heat the coconut milk, water, vanilla instick, lemon zest and salt.
When they boil, add the rice and vanilla extract, mix well and lower the heat considerably.
Cover the pot and simmer for 30 - 35 minutes, stirring occasionally until the rice is soft.
Uncover and simmer for another 10 - 15 minutes, stirring frequently, until the mixture thickens slightly.
Remove from the heat and allow the mixture to cool slightly, stirring occasionally. As the mixture cools, it will coagulate.
Store in the refrigerator covered with plastic wrap.
* The grams mentioned in the recipe are indicative.
The quantities of ingredients are adjusted according to your MyFlex Menu!
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