One of my favourite dishes from my childhood, riz au last is a simple yet satisfying dessert for the whole family. I have made this with both dairy and coconut milk, but you could even try goats milk, almond or macadamia for a slightly different flavour. For an occasional treat, I sprinkle a little coconut sugar on top and place into a hot oven until caramelised.
This pudding can be served as a warm or cold, dessert or breakfast
1/2 cup short grain rice
2 cups milk of your choice
1 vanilla pod
½ tsp Cinnamon
Rinse the rice under cold water and drain
Heat the coconut milk with the cardamom pods, bring to the boil
Add the rice and stir
Cover, reduce to low heat for 25 min or so, until most of the liquid is absorbed and the rice is tender. Stir while cooking.
Discard the cardamom pods and mix through the cinnamon
Serve warm or chilled