Blueberries bursting into the creamy rice and coconut make this a luxurious rice pudding that could be served for a special occasion or just when you need cheering up after a long day.
- Place the rice, coconut milk and milk into a large saucepan, add the caster sugar. Cook gently for approx 20 mins, stirring occasionally to stop the rice catching on the bottom of the pan.
- Add the blueberries and cook for a further 10 mins until the blueberries have softened but still hold their shape and the rice is cooked through.
- Toast the coconut until golden.
- Serve the rice pudding warm in heatproof glasses or bowls with a little of the toasted coconut stirred in and the rest sprinkled on top.
Cook tip: to make vegan, replace semi-skimmed milk with 500ml almond or oat milk
