Coconut Rice Pudding

As the season changes I love a comforting rice pudding, this one with a vegan difference.

Ingredients:

2 cups of pudding rice

1 can of organic coconut milk

1 teaspoon of fresh vanilla

2 teaspoons of raisins

4 strands of saffron

1 banana, sliced

Sprinkle of coconut sugar

Method: Mix the rice and 3/4 coconut milk with raisins, saffron and vanilla. Top with banana and bake at 185 degrees covered with foil for 30 minutes. Take off foil, add last bit of coconut milk if needed, top with sugar and bake for a further 25 minutes.

Serve pipping hot and add roasted nuts or granola for crunch!