Brown rice pudding with raw fruit purée

Although I try to cut back on sugar, this creamy rice pudding is a special treat – everything in moderation! The wholegrain brown rice and full-fat milk makes this a nutritious pudding.

Serves 4

Ingredients

• 25g Lucy Bee coconut oil
• 50g coconut sugar or brown sugar
• 100g brown rice
• 500ml full-fat milk or coconut milk
• 1 vanilla pod, split lengthways
• Mixed frozen or fresh berries, such as raspberries and blueberries

Method

1. Preheat the oven to 140°C/275°F/gas mark 1.

2. Over a medium heat, melt the coconut oil in an ovenproof pan or flameproof casserole. Add the sugar and stir for a few moments until it goes syrupy, then tip in the brown rice. Stir, add the milk, stirring constantly to avoid catching. Be careful as it will bubble and froth up!

3. Add the vanilla pod, then cover and cook in the oven for 2 hours. Remove the vanilla pod, scraping the seeds into the rice, then give everything a good stir.

4. Gently blitz the berries in a blender, or mash them with a fork. Serve the rice pudding in bowls with a dollop of fruit purée in the centre of each.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.