I love rice pudding. So delicately sweet and creamy with the perfect amount of texture from the rice and warmth from the ground cinnamon. This rice pudding tastes just like the classic, delicious rice pudding I would have on the random occasion growing up. However, as usual here at CBK, this treat is vegan!
I like to add fresh, ripe fruit when I can. These black plums really did the trick this time. So juicy and sweet… the perfect accoutrement.
This recipe makes for a GREAT make ahead breakfast or dessert. I like to make a batch Sunday and have it to enjoy throughout the week. Make sure to tag your recreation with #cuisinebykatie and let me know how you like it. ENJOY!
Coconut Rice Pudding
Ingredients
Cashew Milk
- 1 1/2 cups filtered water
- 1/4 cup raw cashews
Coconut Rice Pudding
- 2 cups jasmine rice
- 2 15 oz. cans light coconut milk
- 1/3 cup maple syrup
- 3 teaspoons ground cinnamon
- 3 teaspoons vanilla extract
- 1/4 teaspoon pink himalayan salt
Instructions
Cashew Milk
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Blend the cashews and water in a high speed blender on high for at least one minute, until well combined and frothy. Optional: strain through a cheese cloth or fine mesh strainer.
Coconut Rice Pudding
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Pour the coconut milk into a medium saucepan and bring to a boil.
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Next, rinse and drain the rice well. Add the clean rice to the boiling coconut milk.
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Let boil for 10 minutes, cover, and let simmer for 15 minutes... STIRRING FREQUENTLY to prevent the rice from sticking to the bottom.
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Remove the cover and add the cashew milk, maple syrup, vanilla extract, ground cinnamon, and salt. Stir and cook for another 5 minutes.
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Remove from the heat and let cool completely before transferring to a glass storage container and moving to the refrigerator. Best enjoyed chilled.
