50 g Pudding rice; (2oz)
50 g Sugar; (2oz)
600 ml Coconut milk; (1 pint)
75 g Ready to eat dried pineapple pieces; (3oz)
15 g Dairy free margarine; ( 1/2oz)
1/2 ts Cinnamon

Preheat the oven to 160 C, 325 F, Gas Mark 3.

Wash the rice. Place the rice into a saucepan with the sugar and coconut milk, bring to the boil and simmer for 5 minutes. Stir in the pineapple pieces.

Pour the mixture into 1. 2 litre (2 pint) ovenproof dish. Dot with the margarine and sprinkle over the cinnamon. Bake in the centre of the oven for 1-1 1/2 hours.