Let the rice pudding with the coconut milk, water and salt simmer for about 30 minutes over medium heat. Stir occasionally to prevent the rice pudding from sticking. At the end of the cooking time add the sugar. Serve hot.
Also tastes very good cold.
Note: This recipe is intended for people who love rice pudding and have a lactose intolerance and / or milk protein allergy. In terms of taste, it differs only slightly from normal rice pudding.
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