Chai Rice Pudding

INGREDIENTS

FOR THE PUDDING

1/2 cup arborio rice
1/2 cup brown rice
1/2 cup coconut sugar
1 TSP COCONUT OIL
5 cm piece of ginger, GRATED
1 tsp ground cardamom
2 cardamom pods, cracked
1/2 cup sultanas
6 cloves
1 cinnamon stick
5 cup hot water from the kettle
400 ml can of coconut milk

FOR THE TOP - ADJUST & ADD AS YOU PLEASE!

coconut or natural yoghurt, or coconut cream
crystallised ginger
cinnamon sugar
coconut sugar mixed with a little water to make a syrup
toasted coconut flakes
mandarin zest
other ideas: nuts, seeds, dried or candied fruit, cacao nibs, honey, maple, ice cream, anything that takes your fancy!

Method

1. In a large saucepan, over medium heat, melt the coconut oil AND ADD THE GINGER. STIR UNTIL FRAGRANT.
2. add the two kinds of rice and 1 cup of water. stir well.
3. add all spices and sultanas (not the sugar), continue adding the water cup by cup, stirring as you go - like a risotto - until the rice is cooked and the texture is creamy, about 25-30 minutes.
4. add the coconut milk and the sugar and stir well.
5. remove from heat once desired texture reached, entirely subjective.
6. add your pick of toppings.