Hazelnut Rice Pudding

I currently don't eat rice, however I am posting this for those who do...

Ingredients for 4-5 portions

For the hazelnut milk 

1 cup hazelnuts, soaked for 4-6 hours in water

3 cups of water

1/4 cup agave or maple syrup

1 tsp of vanilla powder

2 Tbsp coconut butter

For the rice pudding

1 cup risotto rice

3 cups hazelnut milk

ground cinnamon

Instructions

Prepare the hazelnut milk by blending all ingredients in a high-powered blender until creamy.

Pour the milk through a sieve to remove solid parts (optional).

Add rice to a pan and add half of the milk. Bring to a boil, then turn down heat to medium, stirring all the time. Continue to stir and add more milk as the rice dries up and cook until all milk is added and the rice is cooked (turn down heat a little to make it cook slower if you are short of milk and the rice needs more time).

Transfer to bowl and wait until tepid. Be-sprinkle with cinnamon and enjoy!

Makes an excellent dessert or breakfast!