Creamy and indulgent, this vegan coconut rice pudding is a comforting dessert perfect for any occasion. The combination of coconut milk and almond milk creates a rich, dairy-free pudding that's bursting with flavor. Serve it warm or chilled for a delightful treat!
Ingredients: 1 cup arborio rice. 1 can 13.5 oz full-fat coconut milk. 2 cups unsweetened almond milk. 1/2 cup maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup shredded coconut optional, for garnish. Fresh fruit optional, for garnish.
Instructions: In a medium saucepan, combine the arborio rice, coconut milk, almond milk, maple syrup, vanilla extract, cinnamon, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 25-30 minutes, stirring occasionally, until the rice is cooked and the mixture has thickened to a pudding-like consistency. Remove from heat and let it cool for a few minutes before serving. Serve warm or chilled, garnished with shredded coconut and fresh fruit if desired.
Prep Time: 5 minutes
Cook Time: 30 minutes
Burdis
