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.
150gPudding rice or short grain or brown rice.- I usually use brown rice (lower calorie), with extra liquid added to get it nice and soft.
400mlCan full-fat coconut milk.- I use Light coconut Milk (lower calorie) but much tastier with full-fat.
250mlAny plant based milk of your choice. (Almond/Cashew/Oat).- I used cashew milk as it tastes closest to dairy milk.
3tbspNatural 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.
1tspground cinnamon
2tspvanilla extract- optional
1pinchsalt- optional
¼cupchopped 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
TIPSYou 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.