My latest obsession has been perfecting a rice pudding that is vegan, simple to make and tasty. This is one of those vegan dishes that tastes better than its counterpart. The trick with most puddings is the milk. The fats in milk thicken puddings and help them set. In the case of rice pudding, the rice does that for you! I am now in the habit of making flavored rice for all my dishes as it adds some flare and taste to the meal. Coconut rice is made with using coconut milk instead of, or along with, water. I use Jasmine rice because of its natural taste and quicker cooking time. Its in between regular rice and instant rice which works perfectly with making the pudding.
- 1 cup Jasmine rice
- 1 can coconut milk
- 1 cup coconut flakes
- Honey/agave (to taste)
- Almond Milk*
*I cook this recipe slowly so the measurements for both water and milk vary.
- Cook Jasmine rice according to instructions on the packet substituting the coconut milk for its equivalent in water (if the recipe requires four cups water and you have a two cup can of milk, add the can and two cups water – adjust according to your recipe).
- As you boil your rice it thickens quicker than normal so if needed add boiling water to the mixture until rice is thoroughly cooked.
- Reduce heat to medium if recipe does not already require it.
- Add two cups almond milk and stir.
- Add one cup coconut flakes.
- Continue to cook rice adding milk in one cup portions until pudding is the desired consistency (I like mine quite lumpy).
- Add honey/agave to taste.
- Remove from heat.
- Serve cold, sprinkled with cinnamon and raisins.