Rice pudding is one of those meals that you can eat at any time of the day, whether for breakfast, dinner or a snack. I somehow prefer it the most in the evening.

It is a dish that also reminds me a lot of my childhood, it was my happy treat. The differences are that now I prepare it myself, instead of my mom bringing the nice warm bowl to my bed (LOL),  and I also make it with coconut milk instead of regular milk.

I like to add cinnamon on top as it adds a whole different story to this warm cup of rice pudding. This evening snack will warm your soul, help you sleep better, and best of all fill your body with healthy nutrients that won’t add pounds on your body!

If you are not a fan of coconut milk, feel free to try my chocolate rice pudding recipe.

Coconut Milk Rice Pudding

Ingredients (for 2 portions)

• 450 ml coconut milk (1 can)
• 1 cup water
• 1/3 cup rice
• 50 g birch sugar (or coconut sugar)
• 1 teaspoon vanilla extract
• 1/8 teaspoon cinnamon

Preparation:

1. Pour milk, water and rice into a bowl.
2. Wait for it to boil, then reduce the temperature, cover and let it cook for about 20 minutes.
3. Turn off when most of the liquid has evaporated. Remove from the heat and stir in the sugar, vanilla and a bit of cinnamon.