I’ve always been a fan of rice pudding, and this creamy dairy-free version is my go-to for comforting decadence. I’ve flavoured the rice with ginger, but if that’s not your thing, simply leave it out and add a splash more vanilla. The strawberry compote can be made up to 3 days in advance and is a great way to use up berries on the slightly ripe side before they go to waste.
1 cup Aborio or other short grain white rice
2 x 400g tins coconut milk
1 tbsp finely grated ginger
¼–⅓ cup raw caster sugar or pure maple syrup
1½ tbsp gluten-free cornflour
1 tsp vanilla extract
2 cups strawberries, fresh or frozen
2 tbsp raw caster sugar or pure maple syrup
½ tsp vanilla extract
Place the rice into a medium saucepan, cover with plenty of cold water and set aside 2–4 hours or overnight. Drain into a colander, rinse well and set aside. Combine coconut milk, 400ml cold water and ginger in the saucepan (same one you soaked rice in). Bring to the boil, stir in soaked rice, and reduce heat and cook, uncovered for 10–12 minutes until rice is cooked, stirring often to prevent it from sticking to the bottom of the pan.
While the rice is cooking, hull strawberries and cut any larger ones in half. Place into a saucepan with sugar/maple syrup and 2 tablespoons water. Stir well, cover and cook 5 minutes or until strawberries have started to collapse. Remove lid and cook on high until syrup thickens. Remove from heat and stir through vanilla.
When the rice is cooked, add sugar/maple syrup and stir to dissolve. Combine cornflour and vanilla with quarter of a cup of water in a small bowl or jug. Pour into rice, stirring constantly for 1–2 minutes until it thickens slightly. Remove from the heat and either serve warm, topped with strawberry compote, or portion and chill before serving.