Try this Vegan Coconut Rice Pudding recipe
- sea salt to taste
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups cooked, cooled brown rice (i used jasmine, short-
- 1 cup unsweetened toasted coconut almond milk blend (i
- 1/2 teaspoon ground cinnamon plus more for topping
- 1 tablespoon pure maple syrup (or to taste)
- toasted unsweetened coconut flakes; for topping
- roughly chopped candied pecans (optional); for to
- sliced red grapes (optional); for topping
- Carbohydrate 0.65666 g
- Cholesterol 0 mg
- Fat 0.00869 g
- Fiber 0.345149990081787 g
- Protein 0.026565 g
- Saturated Fat 0.0023475 g
- Serving Size 1 1 Serving (2g)
- Sodium 77.6755 mg
- Sugar 0.311510009918213 g
- Trans Fat 0.0041545 g
- Calories 5 calories
Step-by-step
- Add the rice, coconut almond milk, cinnamon, vanilla, maple syrup, and salt to a small pot.
- Simmer for 10 minutes, stirring occasionally.
- Top with more cinnamon, toasted coconut flakes, candied pecans, and sliced grapes, if you wish.
Limited to a single small pot and a medium burner, this stovetop method relies on gentle heat to transform cooked grains into a creamy suspension without scorching. Pre-cooked grains require precise management of liquid absorption so the starch integrates with the milk rather than pooling separately. Simmering the mixture for 10 minutes allows the coconut almond blend to reduce slightly while permeating the rice.
Judging Doneness Visually
Without a thermometer, determining when the pudding has reached the correct consistency depends entirely on surface indicators. Watch for the liquid to thicken into a glossy coating that clings to the back of a spoon rather than running off freely. Small bubbles should break slowly through the surface as the starches gelatinize and trap the liquid. Pull the pot from the heat immediately when the mixture reduces enough to leave a momentary clear trail when dragged with a wooden spoon.
- Swapping maple syrup for agave nectar requires a 1:1 ratio, though agave has a neutral profile compared to maple's distinct caramel notes.
- Using standard almond milk instead of a coconut blend yields a thinner final texture due to lower fat content.
- Storing leftovers in a sealed container in the refrigerator for up to 3 days requires a splash of water or plant milk during reheating to restore creaminess.
