Sylvanna Devlin

Yeah, phew, what was that about?

So on the more (slightly) normal front.

I have discovered vaguely honey flavored unsweetened rice pudding and am in food heaven right now.

A teaspoon of honey isn’t much but certainly adds flavor. I can’t wait to see how it is with cardamom and saffron! (Just a pinch)

(You can forget that vegan’s don’t eat honey bollacks. I do. I’m not joining a club, I’m listening to my body)

My rice cooker is just about big enough to cook a cup of dry rice into two cups cooked with a little room.

One cup taken out for dinner, the rest made into a liquid soup with unsweetened coconut milk.

And that teaspoon of honey.

Gone from cold but cooked rice to hot cooked pudding with a single button!

It looked close to ready when the system was done. I wasn’t sure it wouldn’t need another round.

But:

I poured in a little more coconut milk and…

Magic!

Perfect rice pudding. Just stirred it to the right consistency while hot and left it to cool.

Much needed snack and a delicious breakfast. But I’m thinking of skipping trying it sweetened. Or at least only on a little to test!

For those who want the list:

1 cup cooked jasmine rice (cold)

? Unsweetened coconut milk – just make it into a soup

1 tsp Runny Honey – I used that New Zealand stuff.

In a small one button rice cooker.

Then

? Unsweetened coconut milk, just stir it in hot till it looks like pudding.

Makes about 2 cups rice pudding.

You will probably need to experiment if you want to make bigger batches!