Dairy Free Coconut Rice Pudding
Dairy-free rice pudding is the perfect dessert. It's creamy, lightly sweetened, and can be enjoyed warm or cold. It's so good you'd never even know it's a dairy-free/vegan rice pudding recipe.
Ingredients
- ¾ cup dry white Jasmine rice or 1 ½ cups cooked rice
- 1 ½ cups water
- 13.5 oz can unsweetened full-fat coconut milk
- 2 tablespoons maple syrup
- zest of 1 orange
- ½ teaspoon vanilla extract
- 1 cinnamon stick or ¼ tsp ground
- ¼ tsp salt
Instructions
- Add the rice and water to a medium saucepan and bring to a boil. Once boiling, cover with a lid, and reduce the heat to low heat. Cook for 10 minutes, or until the water is absorbed and the rice is soft.
- In a small saucepan, combine coconut milk, maple syrup, orange zest, vanilla extract, cinnamon, and salt. Bring to a boil, then reduce the heat to a low simmer and cook uncovered for 5 minutes, stirring occasionally.
- Pour the infused coconut milk over the rice and remove the cinnamon stick. Simmer, uncovered, over medium-low heat until thickened, about 5-7 minutes.
- Serve with fresh fruit, a sprinkle of cinnamon, toasted coconut, nuts or seeds, miso caramel, etc.
Notes
Don't use brown rice. It still has the bran which gives it a chewier texture than white rice and won't yield as creamy of a result.
Have leftover cooked white rice in the fridge? Skip straight to the second step.