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.
Ingredients
- 150 g jasmine rice
- 640 ml (2 2/3 cups) evaporated coconut milk
- 320 ml (1 1/3 cup) water
- 60 g sweetened condensed coconut milk
- 5 g (1 tsp) vegan butter
- a pinch of salt
Instructions
- Place rice, evaporated coconut milk, water, sweetened condensed coconut milk, vegan butter and salt 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.
- Divide the mixture between three bowls and let it cool in the refrigerator or eat it warm.
Notes
*For evaporated coconut milk and sweetened condensed coconut milk I used Nature's Charm brand, for the vegan butter I used Naturli' brand.
*Rice pudding will thicken more when cooling down. You can add additional tablespoon or two of cold evaporated coconut milk to cold rice pudding when taken out of the refrigerator if desired.
Nutrition
Serving: 1 servingCalories: 444kcalCarbohydrates: 67gProtein: 3gFat: 18gSaturated Fat: 17gMonounsaturated Fat: 1gSodium: 259mgFiber: 1gSugar: 15g
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