Isn’t it wonderful how nature makes things happen in perfect unison – the first windfalls from our apple tree land just when the blackberries are at their peak. We’ve been making the most of this ‘free food’ in crumbles and pancakes. Then I discovered a traditional middle eastern way of cooking rice pudding that gave me the idea for this recipe. Traditionally, they boil the rice in water first, then add milk, sugar and honey. To cut out the refined sugar, I replaced the water with apple juice, added a touch of cinnamon and the result was divine. Depending on the weather outside, it’s delicious hot or cold. And did I mention that each serving comes in under 125 calories?
For a higher calorie option, simply use a high calorie dairy-free milk and add in 100ml of coconut cream when cooking the rice. You could even stir in a spoonful of coconut oil.