I love the Asian version, Kheer, similar to the Turkish rice pudding but these call for whole milk and granulated sugar which spike my blood glucose levels sky high. So I tried this alternative vegan version with plant based milks and Natural Sweetener instead and loved it. A healthy guilt-free sweet dessert!

Vegan Coconut Rice Pudding goes well with :

Any chopped fresh or dried fruit of your liking.

Blueberry or other berry puree/jam/compote

Toasted nuts : Almond Flakes, Pistachios, walnuts etc.

Cinnamon

Many are now health conscious and opt for honey or agave as an alternative too. If you prefer your pudding really creamy then I suggest going for full-fat Coconut milk instead of Light. The added cashew or almond milk usually adds to the creaminess though.

Other Vegan Coconut Recipes

You may like these vegan, sugar-free and dairy-free desserts too!

Turkish Pumpkin Candy Dessert

Quick no bake Yogurt cheesecake in a glass

Summer Fruit Cobbler

Layered Coconut Water Jelly

Creamy Blueberry Coconut Popsicles.

Dairy free chocolate coconut popsicles.

Sugar-Free Mango Coconut popsicles

Zesty Orange Coconut popsicles

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Vegan Coconut Rice Pudding

A less watery and more exciting in flavour than traditional rice pudding. This Vegan Coconut Rice Pudding is sugar-free, dairy-free and so versatile with many variations of toppings to suit all tastes.

Course Dessert, Snack

Diet Diabetic, Halal, Vegan, Vegetarian

Keyword coconut milk, comfort, dairy-free, dessert, diabetic friendly, gluten-free, rice, sugar-free, sweet, vegan, vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 171kcal

Ingredients

• 150 g Pudding rice or short grain or brown rice. – I usually use brown rice (lower calorie), with extra liquid added to get it nice and soft.
• 400 ml Can full-fat coconut milk. – I use Light coconut Milk (lower calorie) but much tastier with full-fat.
• 250 ml Any plant based milk of your choice. (Almond/Cashew/Oat). – I used cashew milk as it tastes closest to dairy milk.
• 3 tbsp Natural sweetener of your choice. You can use Coconut sugar/light brown sugar/maple syrup or even honey. – Less or more according to personal taste. I used Sukin Gold Erythritol brown sugar and Skinny Maple Syrup, both 0 calorie.
• 1 tsp ground cinnamon
• 2 tsp vanilla extract – optional
• 1 pinch salt – optional
• ¼ cup chopped raisins – optional

TOPPING VARIATIONS:

• any chopped fresh or dried fruit of your liking
• Any Fruit or Berry Puree/sauce/compote/jam
• Toasted Almond Flakes, Walnuts, Pistachios
• Cinnamon

Instructions

• Rinse and drain the rice well.
• Place rice and coconut milk in a heavy-based saucepan and bring to the boil for 5 minutes. Reduce the heat and simmer for 20-25 minutes, stirring occasionally to avoid rice from sticking to the bottom of the pan.
• Add in vanilla extract, cinnamon, milk of choice, and mix well (You can add in the raisins and salt here as well if using). Continue to cook for another 10 minutes or until rice has absorbed most of the milk. If milk dries up before rice is cooked through, you can add a little extra milk or some water.
• If you'd like it a little more creamier add another 1/2 cup of milk/coconut milk. Add sugar or sweetener and stir until dissolved. Stir frequently at this point to avoid sticking.
• Remove from heat and let cool for at least 5 minutes before serving.
• Serve hot or cold in bowls topped with the topping of your choice.
• As a cold dessert, let the pudding cool down well before storing in fridge. Keeps well in the fridge for up to 4 days in air tight containers. If desired, You can reheat this pudding again before serving.

Notes

TIPS

You can also cook the rice pudding in a casserole, in an oven preheated to 180°C, fan 160°C, gas 4. Stir the ingredients together well, cover and cook for 55 minutes, stirring halfway. Remove the lid for a further 20 minutes to create a crisp, golden topping. Check during the last few minutes as each oven is different.

I chop raisins so the flavour of raisins are released into the pudding to improve taste.

For added creaminess, just add a little bit of milk over the top or a dollop of whipped coconut cream.

As a cold dessert, let the pudding cool down well before storing in fridge. Keeps well in the fridge for up to 4 days in air tight containers. If desired, You can reheat this pudding again before serving.

Nutrition

Serving: 250g | Calories: 171kcal | Carbohydrates: 23.3g | Protein: 3.4g | Fat: 7.7g | Saturated Fat: 4.9g | Sodium: 0.08mg | Fiber: 1.2g | Sugar: 0.6g

If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.

The post Vegan Coconut Rice Pudding appeared first on Sweet Sharings.

A little history :

Pilau (UK spelling) or Pilaf (US spelling) is usually a rice dish that involves cooking in stock or broth. Spices and other ingredients are added as well to make a flavourful and nutritious meal.

Pilau was most likely invented in India some time after the importation of Rice to the Indus River valley. It is believed that the earliest forms of our modern word “Pilaf” are the Indo Aryan words “Pula,” (meaning a dish of rice & meat) and / or “Pulāka” (from the Sanskrit meaning a lump of boiled rice).

How long does it take to cook the One-Pot Ginger Chicken Pilau? 

It takes the chicken an hour to cook and an additional 25 minutes for the rice and a standing time of 10 minutes. I marinate or massage the chicken with the ready home made spice blend for just a couple minutes, and Voila! it’s ready to cook.

If you have the time, keep the marinated chicken in the fridge for a couple hours or even overnight. This gives for maximum flavour and tenderness.

Main Equipment :

Heavy Bottom Cast Iron Caserole

You will need a heavy bottom pan with a heavy lid, preferably a Cast Iron casserole with a Heavy Lid.  If you do not have a heavy fitting lid, find a way to securely cover a deep cast iron with double layer of foil. We do not want the broth to bubble and spill over.

Spatchcock Style

I used a shallow Cast iron pan and I did a spatchcock style to get the chicken flat enough to close the lid. Spatchcocking a chicken means to cut the chicken’s back lengthwise down the spine and then flattening it by pressing on the chest. With the bones faced down, the maximum flavour of the chicken will be released into the liquid. The released juices within the enclosure makes for an aromatic and flavourful Rice. As a result of cooking in it’s own fat and juices, you get a delicious and tender chicken.

Be very careful with handling your cast iron casserole as it is VERY heavy and even more so with food in it and is extremely hot. You need safe grip holders/thick oven gloves.

What Spices?

I use only organic ground spices and herbs and make my own blend. It’s a personal preference and I find them much more aromatic and most importantly, non GMO. You can access my home made pilau spice recipe here. 

The cooked chicken is juicy and tender that it slides off the bones easily. As a result, my Basmati turned out moist and fluffy too. Comfort or Autumn food? I say both! Such a delicious one pot comfort food, easy yet nutritious. I made the spice blend long beforehand and stored it in jars just for a rainy day like this.

Recipe Tips

This Pilau goes well with any chicken rice sauce,curry or tomato gravy. I enjoy it though with just a mix of fresh red chillies and tomatoes blended with lemon juice and a little salt... Yumm!

Serve with a leafy salad alongside too. If you’re feeding children, add some vegetable in the pilau itself. I usually add 1 large diced carrot and 1 large deseeded pepper. The vegetables are added in at the time the rice is.

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One-Pot Ginger Chicken Pilau

My own fusion of Asian and Indian cuisine comprising of Rice and chicken cooked in a broth with spices. So easy and tasty, you'll want seconds. Serve a leafy salad alongside it with and optional chicken rice sauce of chillies and tomatoes blended with some lemon juice and salt.

Course Dinner, Main Course

Cuisine Asian, Eastern Europe, Indian, Iranian, Middle East, Turkish

Keyword chicken, cuisine, garlic, ginger, indian, iranian, main course, pilaf, pilau, recipe, rice, spices, turkish

Prep Time 5 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4

Calories

Author Nurdiyanah Magness

Equipment

• Heavy Bottom caserole with heavy lid. Preferebly Cast Iron.
• Safe Grip holders or thick Oven Mits

Ingredients

• 1 Chicken medium
• 200 gm Basmati Rice
• 2 tbsp Pilau Spice Blend. half for the chicken marinade and half for the rice.
• 4 slices ginger.
• 2 slices fresh turmeric or 1/2 – 1 tsp turmeric powder
• 4 pods Garlic crushed
• 600 ml Water
• some parsley or coriander leaves for garnishing.
• salt to taste pepper or more spices to your liking. (optional)
• ½ Lemon Rind

Notes

Be very careful with handling your cast iron casserole as it is VERY heavy and hot. You need safe grip holders or thick oven gloves. 

Serve with a leafy salad alongside too. If you’re feeding children, add some vegetable in the pilau itself. I usually add 1 large diced carrot and 1 large deseeded pepper. The vegetables are added in with the rice.

This Pilau goes well with any chicken rice sauce, curry or tomato gravy. I enjoy it though with just a mix of fresh red chillies and tomatoes blended with lemon juice and a little salt. 

I’m really excited for you to try this Recipe with your own variations too. If you do try this, I hope you’ll come back to leave a comment. I’d love to know what you think!  Post a photo of it on instagram and mention @sweetsharings with hashtag #sweetsharings

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The post One-Pot Ginger Chicken Pilau appeared first on Sweet Sharings.