Instant Rice Pudding

I’m always on the lookout for products that are convenient and time saving, without compromising on taste and quality. Instant rice (aka minute rice) is one of those products. The rice has been pre cooked and dehydrated for you, reducing cooking time significantly. It’s an excellent choice for a quick and hassle free rice pudding. No ovens, no stirring laboriously, ideal for a van kitchen set up. When shopping for the rice, the only ingredient in the box should be pre cooked long grain rice.

Yield

3-4 servings 

Ingredients list

Instant white rice 1 Cup (125g)

Coconut milk 1 can 13.5oz (400ml) plus extra water if needed

Almond extract 1 ½ teaspoons

Cardamom, 2 pods, cracked

Method 

Decant the coconut milk into a medium sized pan, add the almond extract and cardamom  and bring to the boil. When gently boiling stir in the rice. 

Cooking times will vary, so refer to the instructions on the packet. Typically the rice should be cooked for 5 minutes over a medium heat, stirring regularly. Test the rice, if there is still a firm bite to it, you may need to add a little extra water. The rice should be completely soft. 

Take off the heat and cover whilst any remaining liquid is absorbed. The rice should be thick and creamy. 

Can be eaten hot straight out the pan, or left to cool and eaten at room temperature. 

I’ve topped mine with a quick berry and cherry “van jam”. The fruit cooked vigorously in a splash of water for 10 minutes, and reduced into a thick compote. Alternatively fresh berries  are a good option too. 

Enjoy!