Coconut and Kiwifruit Rice Pudding Cups

_INGREDIENTS:

• 1 cup rice or 1 cup left-over cooked rice (Short or medium grain rice is best for rice pudding) 
• 2 cups water 
• 1/3 cup sugar 
• ¼ tsp nutmeg 
• ¼ tsp vanilla extract
• 1 piece lemon peel (optional, but nicely compliments the coconut elements)
• 600ml coconut milk or cow’s milk 
• 1 Pinch salt
• 1 Tbsp butter

_TO GARNISH:

• ½ tsp desiccated coconut per serving
• 1 chopped kiwifruit per serving (we’ve used red, but you can use any variety you have at home! Just adjust the amount of honey as needed for more sour varieties)
• Drizzle of honey or maple syrup

_{INSTRUCTIONS:}

1. Bring 2 cups of water to a boil. 
2. Once the water is boiling, add in the rice. Give it a stir, then reduce the heat and cook covered for about 20 minutes or until the water has been absorbed and the rice is soft. (If you are using leftover cooked rice, skip this step).
3. Using a vegetable peeler, peel off one strip of lemon peel.
4. Transfer the cooked rice to a new pot. Pour in 300ml of coconut milk, sugar, the lemon peel and salt. Cook on a low to medium heat for 10-15 minutes, stirring often to make sure it doesn’t stick to the pan.
5. Add in the remaining 300ml of coconut milk, cook for a further 2-3 minutes then stir in the butter. 
6. Once cooked, divide the rice pudding mixture between 4 glasses or ramekins. 
7. Slice the kiwifruit and scatter on top, along with the shredded coconut. Drizzle with maple syrup or honey. Serve warm, as a comforting and easy Autumnal treat!

Store in the fridge for 3-4 days in an airtight container. Allow the rice pudding to fully cool before placing it into the fridge. To reheat, put the rice pudding portion back into a pot, add some more milk and stir over a medium heat until warm.

(If you are using already cooked rice however, it’s best to eat this in one sitting so as to not reheat the rice a third time).