Coconutty Rice Pudding

Servings: Serves: 4-6

Nutritional Information:

Per serving (315g) Calories 376, Fat 8.5g, Saturates 4.0g, Sugars 20g, Salt 0.30g


Ingredients

Method

1

Pour one tin of full fat coconut milk into a medium size saucepan and bring to a boil.

2

Rinse and drain the rice well then add it to the boiling coconut milk. Let the rice boil for 5 minutes, cover, then lower down to a simmer for 20 minutes. Short grain rice absorbs a lot of water, so keep an eye on the rice pudding and gradually add the plant based milk as it’s cooking so it doesn’t dry out.

3

After 20 minutes, remove the lid, stir, add in the maple syrup, vanilla extract, cinnamon and the plant based milk (if you need to) then mix well.

4

Continue to cook for another 10 minutes. The rice will have absorbed a lot of the milk. Stir frequently so the rice doesn't stick to the bottom of the pan. At this point you can also add more cinnamon if desired.

5

Remove from heat and let cool for at least 5 minutes. Serve in glass bowls or cups.

6

For the chocolate version: Follow steps 1-6 then add in the cocoa powder and melted chocolate.

7

Top with shaved chocolate.

Reviews

1 based on 1 reviews

One response to “Coconutty Rice Pudding”

  1. https://www.girlsgospel.com says:

     Oh my giddy aunt! This looks so good! New vegan here, and I’m always looking for vegan recipes the kids will eat too! I’ll be back soon for more yumminess!

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