Vegan Rice Pudding (GF)
For this super creamy and delicious vegan rice pudding jasmine rice is cooked in evaporated coconut milk that doesn't leave a clear coconut taste. It can be served warm or cold with an optional sprinkle of cinnamon.
Ingredients
- 150 g jasmine rice
- 480 ml (2 cups) evaporated coconut milk
- 240 ml (1 cup) water
- 3.75 g (3/4 tsp) vegan butter
- a pinch of salt
- 45 g sweetened condensed coconut milk
- 3/4 tsp Ceylon cinnamon powder optional
Instructions
- Place rice, evaporated coconut milk, water, vegan butter, salt and sweetened condensed coconut milk into a pot. Put the pot on the stove, cover and bring to boil over high heat. As vegan butter melts mix so that it incorporates into the mixture. Vegan butter helps prevent rice to stick together.
- Reduce to low and cook for 20 min, mix occasionally.
- After 20 min turn the heat off and mix in the cinnamon if using.
- Divide the mixture between three bowls and let it cool in the refrigerator or eat it warm.
Nutrition
Serving: 1servingCalories: 388kcalCarbohydrates: 60gProtein: 3gFat: 15gSaturated Fat: 13gSodium: 187mgFiber: 3gSugar: 12g
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