Vegan coconut milk rice pudding, made with brown rice and plenty of fruit for a healthier, cozy dessert. The ultra creamy dairy free base is a perfect background for all the toppings you can think of.
I don’t know if you can see the rice peeking out from under all those toppings, but it’s there! If you haven’t had coconut milk rice pudding before, it’s a revelation, especially if you’re looking for a really creamy and rich vegan option. I’ve always made rice pudding with leftover rice, which is what my mom does, but I started using full-fat coconut milk a few years ago to replace regular milk and cream. It became my favourite even before I quit eating dairy, and anyone I’ve given it to has loved it just as much, even my cow-cream loving, coconut hating mama.
To make things a touch more interesting, there’s a little orange zest and ginger mixed in with the standard cinnamon and coconut milk. If oranges are out of season it’ll still be good without – I often mix in a little cardamom and nutmeg to spice things up a bit, or just use vanilla if I’m topping it with strawberries or raspberries. As long as the coconut cream base stays the same it’ll taste good.
If you want to make things even richer, instead of using leftover rice you can cook the rice right in coconut milk, just with a little more liquid than you usually need to achieve the same creamy consistency. Rice pudding is all about the toppings, so don’t skimp! I had to keep adding coconut to my bowl because it wouldn’t stop turning purple and I ended up with more coconut than rice (kidding, sort of) but sweet spices, frozen or fresh berries, coconut, and nuts are all great options.
This is a simple recipe, but a great way to use up leftover rice of any kind, though it’s best with short grain if you have it. I always get short grain brown rice and I know there are special rice pudding varieties, but we like whole grains around here. It probably should serve four people but I hate more than half of it in one go so you can judge the serving size for yourself! This is a perfectly acceptable breakfast and at least equally as good as porridge, even fancy porridge.
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- 400 grams / 2 cups cooked short-grain brown rice*
- 180 ml / 3/4 cup full-fat coconut milk, cream only
- 1-2 tablespoons maple syrup or honey
- 2 teaspoon cinnamon
- 1 teaspoon fresh ginger, grated
- Zest of an orange
- Stir all of the ingredients together in a small saucepan and heat on low-medium to bring to a simmer. Cook for 10-15 minutes, stirring occasionally, or until some of the coconut milk has been absorbed and it reaches a pudding consistency. Serve warm with your desired toppings.
• I avoid the watery bit at the base of the can of coconut milk for this recipe because rice pudding should be extra rich and creamy, but if you want to lighten things up a bit you can mix it into the cream for a lighter milk.
• Add a little more maple syrup if you like your rice pudding quite sweet, or just pour some on top.
* To make this even creamier, you can cook the rice directly in coconut milk instead of using leftovers. Just substitute coconut milk for water, add the spices, and cook as normal, but watch as it has a tendency to boil over.