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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.
Course
Desserts
Cuisine
German
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
284
kcal
Author
Alexandra Daum
Ingredients
400
grams
cooked rice*
250
ml
canned coconut milk, cream only
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
Metric
-
American
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.
Nutrition
Serving:
1
|
Calories:
284
kcal
|
Carbohydrates:
41
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
10
mg
|
Sugar:
11
g