Slow Cooker Coconut and Blueberry Rice Pudding

Nutritional Information:

Per serving (250g)

Calories 247, Fat 2.1g, Saturates 0.4g, Carbohydrate 52g, Sugars 23g, Fibre 2g, Protein 5.2g, Salt 0.19g


Ingredients

600ml (2 1/2 cups)
400ml tin
100g (3.5oz)
200g (7oz)

Method

1

To make the rice pudding, add soya milk, coconut milk, caster sugar, cinnamon and long grain rice to the slow cooker and cook for 3-4 hours, until the liquid has almost all absorbed and the rice is cooked and soft. Top with blueberries to serve.

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