Miso-coconut savoury rice pudding

by Leah Halmagyi


  • 1 cup short-grain rice
  • 1½ Tbsp white miso paste
  • 1 chicken stock cube
  • 5 cups cold water
  • 50g coconut milk powder
  • sea salt flakes and freshly-milled black pepper


1 Combine the rice, miso, stock cube, water and coconut milk powder in a saucepan and set over a low heat. Cook gently for 40 minutes, until the rice is tender. Season with salt and pepper.