Vegan Coconut Rice Pudding
Introduction
Today, let's create a dish that encapsulates the spirit of a warm, comforting, fatty drink but in a solid, nourishing form. This Vegan Coconut Rice Pudding is inspired by the richness of coconut cream and the subtle sweetness of coconut water, offering a creamy texture and a touch of tropical flavor.
Ingredients
- 1 cup Arborio rice or short grain rice
- 2 cups coconut milk
- 1 cup coconut water
- 1/4 cup maple syrup or agave syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional toppings: toasted coconut flakes, sliced almonds, fresh berries
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, coconut water, and salt.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
- Stir in the maple syrup, vanilla extract, and cinnamon.
- Simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened to your desired consistency.
- Remove from heat and let it cool slightly.
- Serve warm or chilled, topped with toasted coconut flakes, sliced almonds, and fresh berries if desired.
Enjoy this delightful Vegan Coconut Rice Pudding as a comforting breakfast, a satisfying snack, or a sweet end to your day. It's versatile, vegan, and vibrantly delicious!
Nia
| Nutritionfacts | Calories: 280 per serving, Fat: 9g, Carbohydrates: 46g, Protein: 4g |
|---|---|
| Preparation Time | 40 minutes |
| Allergy Information | Contains coconut, possible allergic reactions to nuts if adding almonds |