A healthy take on a favourite recipe.
Ingredients
1 cup arborio risotto rice
1 litre rice milk / almond milk or coconut milk
1 tsp of pure vanilla extract or vanilla pod
1 tin organic coconut cream
1/2 tsp organic cinnamon
1/2 tsp raw honey or molasses (optional)
1 tsp of pure cocoa powder (optional)
Method
Place rice milk, vanilla, cinnamon and arborio rice in large saucepan and bring to boil over medium-high heat, stirring to prevent sticking to bottom pan. Reduce heat to low and cook for 40-50mins, stirring often until rice is cooked and all ingredients have thickened slightly. The mixture will still be wet at this stage. Remove from heat and allow to cool at room temp. Divide into small servings and refrigerate until chilled and set in pots Optional Serving Suggestions: Add fresh Blueberries and top with grated dark chocolate for extra antioxidants
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