Slightly sweetened and highly nutritious, rice pudding can serve as a great snack, meal or dessert! For me, it’s a reminder of my childhood days when my father would make me rice pudding for breakfast, or my favorite dessert when I was out to eat with my grandparent’s at any New Jersey diner. I don’t think I would trust the diner version anymore, but that creamy, sweet rice taste is still something I dream about, so I decided to make my own vegan version!
Makes: 3 cups (3-4 servings)
Prep time: 30 mins (if you have to cook the rice)
Cook time: 20 mins
Cost: ~ $4
- 3 cups cooked rice
- 1 can coconut milk (I love the organic reduced fat coconut milk from Trader Joe’s)
- 1/2 cup sweetener of choice (I used Massachusetts maple syrup in this first batch, but honey, stevia xylitol or whatever other sweetener of choice will work!)
Bring the coconut milk to a simmer in a saucepan. Add the sweetener and stir it in. Add rice, bring back to a simmer, and let simmer for about 20 minutes, stirring consistently. You can test taste it and add more sweetener at this point if you wish! The rice will start to soften and the pudding will become thicker. It’s up to you when it’s done, as the rice is already cooked. The longer you let it bubble, the thicker the pudding will be.
Warm or cold, morning or night for a delicious and nutritious creamy experience! Top with fresh fruit and perhaps a dash of cinnamon for ultimate indulgence.