Coconut & Lime Rice Pudding

All the tropical vibes. Did you know you can use risotto rice to make rice pudding? Well now you do.

This is a great pudding or snack for all athletes to bump up carbohydrates in the days before competitions. It also happens to be vegan.

Serves 2

Ingredients:

Lime Curd

100g caster sugar

50g butter/vegan alternative

4 limes, rind & juice

2 eggs and 1 yolk

Rice Pudding

20g golden caster sugar

60g risotto rice

390ml coconut milk (low-fat)

4 strips lime peel

200ml rice milk

To Serve:

desiccated coconut

lime curd

Method:

Lime Curd (optional)

1). On a very low heat melt the butter, add castor sugar, lime juice and rind and then stir in well beaten eggs.

2). Stir over a low heat until the mixture coats the back of a spoon ( it will continue to thicken as it cools).

3). Remove from the heat and pour into a bowl or sterilised jar.

Rice Pudding

1). Preheat the oven to Gas 4/180C.

2). Place all the ingredients into a baking dish, mix and place into the oven for between 1-1:30. Note the rice should be cooked with a creamy texture and have soak up all the milk so you will have to keep an eye on this.

3). Serve with toasted coconut and lime curd.

4). Enjoy!

Nutritional Composition (per serving without lime curd):

Energy (kcal): 402

Fat (g): 21

Saturates (g): 17

Carbohydrates (g): 47

Sugars (g): 20

Protein (g): 4.5

The Sports Chef