Allergy free coconut and passionfruit rice recipe

Ingredients

• 400ml coconut milk
• ¾ cup goat’s milk
• ¼ cup caster sugar
• Pinch of salt
• ¾ cup white rice, preferably arborio
• 3 passionfruits, pulp seeded

Method

• Place the coconut milk, goat’s milk, sugar and salt in a medium saucepan.
• Bring to the boil over medium heat.
• Add the rice and stir well.
• Reduce the heat to low, cover and cook, stirring occasionally, for 25-30 minutes or until most of the liquid has been absorbed and the rice is tender.
• If the rice becomes tender before the liquid has been completely absorbed - can happen with other sorts of rice - then drain off a little by placing the rice in a sieve.
• Stir through ⅔ of the seedless passionfruit pulp.
• Serve with a drizzle of the remaining passionfruit pulp, seeds included if you'd like.