This is from the Sainsbury’s Magazine (June 1999) and makes a great breakfast, correction, makes a great dairy free breakfast. I wouldn’t say that it otherwise would count as a healthy breakfast option as the pudding rice is white, not brown, coconut milk has a high fat content and it has 110g sugar in it.
If you were looking for a healthy option than have a smaller helping and serve with fruit. It is best served cold but I guess you could eat it warm. For me this does actually count as store cupboard cookery.
2 cinnamon sticks
1 x 400ml tin coconut milk
110g short grain (pudding rice)
110g golden caster sugar
2 teaspoons rosewater
seeds 6 cardamon pods, ground
1. Rinse the rice in a sieve under running water. Place in a saucepan with 450ml water. Bring to the boil. Turn the heat down and leave to simmer until water has almost evaporated.
2. Pour in the coconut milk. Add the cinnamon sticks. Stir gently and bring back to the boil. Turn heat down and let the mixture cook over a low heat, stirring regularly so that it does not catch on the bottom of the pan. Approx 10 minutes. (should thicken slightly)
3. Stir in sugar. Continue cooking and stirring for a few minutes until sugar has dissolved. Add the rosewater and ground cardamom.
4. Transfer rice to a glass dish, leave to cool and then refrigerate. Rice is best if really cold before serving
Serves about 4 people