Name: Vegan coconut rice pudding
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup pre-cooked short-grain rice; ½ cup coconut milk; ½ tsp ground cinnamon (or cocoa powder); 1 Tbsp desiccated coconut; 1 tsp honey (optional); 1 Tbsp dried fruits (such as raisins, sultanas, peach, cherry, blueberries etc); ½ tsp fresh lemon juice

Vegan coconut rice pudding

20 Nov 2019

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This vegan coconut rice milk is not only dairy-free & gluten-free but has no refined sugar nor fat, so ideal for those who are on various diets. You can make it with precooked, leftover boiled rice or from scratch. Furthermore, it can be served warm (for breakfast or dessert) or as a cold pudding (topped with fresh fruits or compote).

Ingredients

1 cup pre-cooked short-grain rice
½ cup coconut milk
½ tsp ground cinnamon (or cocoa powder)
1 Tbsp desiccated coconut
1 tsp honey (optional)
1 Tbsp dried fruits (such as raisins, sultanas, peach, cherry, blueberries etc)
½ tsp fresh lemon juice

Instructions

Put the rice and coconut milk in a pan. Bring to boiling point, then turn down the heat. Add the dried fruits, desiccated coconut, cinnamon (or cocoa) and honey (if used). Simmer over low heat, stirring, until the coconut milk has absorbed and the texture is creamy (similar to risotto).
Turn off the heat, add some lemon juice. Taste and adjust it with honey or lemon to your liking.
Serve warm or let it cool completely then store in the fridge until you’re ready to serve.

Tips

During Summer time use grated zest of a lemon or lime instead of cinnamon to make it zingy! If you want to make it from scratch, then cook the rice according to the packet instructions, using 50% coconut milk and 50% water.