200g sushi rice (or arborio rice)
480ml canned coconut milk
4 tbsp. maple syrup
1 tsp. ground cinnamon
1 tsp. vanilla extract
¾ tsp. salt
5 tbsp. pomegranate seeds
3 tbsp. cocoa nibs
5 tbsp. coconut flakes
Rinse the rice under cold running water. Combine the rice, coconut milk and water in a pot and bring to a boil. Then reduce to a gentle simmer and cover the pot with a lid. Cook for 15-20 minutes, stirring from time to time, adding more water if necessary, to stop the rice from sticking to the pot. The aim is to achieve rice with a very sticky consistency.
Once the rice has cooked, remove from the heat and stir through the maple syrup, cinnamon, vanilla extract and salt.
Serve the rice pudding warm or chilled, with the toppings.
Rice pudding can be stored in an airtight container in the refrigerator for up to 4 days. The rice will firm up in the fridge, so add additional water when reheating.