Chai Rice Pudding with Caramelised Apples
| SERVINGS | PREP TIME | COOK TIME |
| 4 | 10 min | 45 min |
INGREDIENTS
- 500 ml coconut cream
- 90 ml Chai Harder
- 1/3 c arborio rice
- ¼ c coconut sugar
- pinch of salt
- ½ tsp vanilla
Caramelised Apples
- 1/3 c coconut sugar
- 2 tbs water
- 2 granny smiths, peeled, cored and sliced into eights
- ½ c coconut cream
METHOD
- The Rice: Bring Chai Harder and remaining ingredients to a simmer in a saucepan over medium heat. Allow to simmer for 25 minutes, stirring regularly as it thickens. Set aside.
- The Caramelised Apples: Place sugar and water in the base of a frying pan over medium heat. Once sugar has dissolved and the sugar has caramelised to a light golden brow, add the apples and cook for 4 minutes on each side. Remove from heat and set aside.
- The Sauce: Pour coconut milk to the pan with caramel. Stir to lift the caramel from the pan and simmer until you have sauce.
- To Serve: Divide rice pudding and apples into bowls and drizzle with coconut sauce.
