Vegan Coconut Rice Pudding
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 12
Calories: 176 kcal
Ingredients
- 1 cup Delallo Arborio Risotto Rice
- 1/4 tsp. Redmond Real Salt Ancient Fine Sea Salt
- 1/3 cup light brown sugar + 1/4 cup for extra sweetness
- 2 cinnamon sticks
- 1/3 cup Simple Truth Organic Raisins
- 5 cups cold water
- 1/4 tsp. vanilla beans
- 1 tsp. Vitacost Organic Virgin Unrefined Coconut Oil
- 1 lime peel
- 2 cups Native Forest Unsweetened Organic Coconut Milk or cream
Instructions
-
In stainless steel 3-qt. saucepan, combine risotto rice, water, salt, lime peel and cinnamon sticks. Bring to boil and stir constantly (to prevent stickiness) until water is fully absorbed and rice is soft and tender (not mushy); roughly 25 minutes.
-
Turn heat to simmer. Stir in coconut milk or cream, sugar, vanilla and coconut oil. Add raisins. Continue to mix, gently, to avoid sticking.
-
On low simmer, reduce liquid for 10-15 minutes until mixture becomes silky and creamy. Garnish with cinnamon and dried coconut flakes and serve warm or refrigerate to enjoy a chilled treat.
Recipe Notes
- If using a regular long-grain rice, rinse rice 2 to 3 times before cooking.
- Refrigerate rice pudding in sealed glass container up to five days.
- Order the ingredients you need to make this recipe at Vitacost.com.
Nutrition Facts
Vegan Coconut Rice Pudding
Amount Per Serving (1 g)
Calories 176
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 8g40%
Sodium 53mg2%
Potassium 143mg4%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin C 2mg2%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.