There are these desserts that come with memories from your childhood. Rice pudding was often served in the nursery when I was little. It was hard and too sweet to my liking, so most of the time I would skip it. Thanks to my mum I didn`t hate it as hers was creamy and smooth, sprinkled with cinnamon on top.

My recipe today is taking another turn to this childhood classic as I made it with coconut milk. You can try it if you are on vegan diet. It is very flavorful and suitable for babies too (with no sugar).

Ingredients for 3 big or 6 small portions

• 1 cup rice
• 3 cans coconut milk
• 2 cups water
• 1/2 cup sugar
• cinnamon

Preparation:

Boil the rice with milk and water until cooked. You might need to stir often when it reach boiling point. Add more water if needed. When its nicely thick add the sugar and stir for a minute. Serve into ramekins and sprinkle cinnamon on top. Let it cool before serving.