Long, hot days on the Gold Coast sometimes call for a treat that’s cool and delicious! This Christmas rice pudding is both nutritious and on-point for the festive season. Bonus – you know it’s child-approved, coming straight from the Kool Kids kitchen.
2 cups White Medium Grain Rice
1.5 tsp Vanilla Essense
8 tbs Maple Syrup
1 tsp Cinammon
1/4 tsp Nutmeg
1/4 cup Sultnanas
4 cups Milk
- Bring milk to simmer and add rice. Cover pot and reduce heat to simmer. Stir occasionally and allow all of the milk to be absorbed, roughly 25 minutes.
- Stir in other ingredients (serve sultanas separately if you feel they may not be a welcome addition). Simmer for another 5 minutes and stir continuously. The rice pudding should become thick. If too thick add a little more water or milk. It will thicken when cooled.
- Place the pudding in a medium sized bowl or several smaller containers. You can eat the pudding warm or cold depending on your preference. Make sure to store contents in the fridge. Do not keep for more than 1 day.