Coconut Milk Rice Pudding
Dairy free coconut milk rice pudding, made with leftover rice and sweet vanilla for a not-too-sweet cozy dessert. The ultra creamy base is a perfect backdrop for seasonal fruit toppings.
Servings 4
Calories 284kcal
Ingredients
- 400 grams cooked rice*
- 250 ml coconut cream scooped from the top of a 400ml can of full-fat coconut milk*
- 1-2 tablespoons maple syrup or honey
- 1 teaspoon fresh ginger finely grated
- ½ teaspoon vanilla powder 1 teaspoon extract
- Fresh fruit or preserves for topping
Instructions
- Add the rice, coconut milk, maple syrup, ginger, and vanilla to a small saucepan. Stir to combine.
- Cover and bring to a simmer on low-medium heat. Cook for 10-15 minutes, stirring occasionally to prevent sticking.
- Once the rice pudding is ready, about half of the coconut milk will be absorbed and it should be creamy but not claggy.
- Serve warm, topped with fruit, applesauce, or jam. Leftovers can be refrigerated in a sealed container for 2-3 days, but this is best fresh.
Notes
* Most standard cans of full-fat coconut milk will have about 250ml of cream in the can, and the rest will be water. If you don't have quite enough it's okay to use a bit of the coconut water from the can rather than opening a second can.
Nutrition
Serving: 1 | Calories: 284kcal | Carbohydrates: 41g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 10mg | Sugar: 11g