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Creamy Vegan Coconut Rice Pudding

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"Rich, creamy and luscious, and even better, gluten free and vegan! Please choose brown sugar or agave to keep it vegan."
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Ingredients

1 h 15 m servings 346 cals
Original recipe yields 6 servings (3 1/2 cups)

Directions

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  • Prep

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  1. Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  2. Combine cooked rice, coconut milk, soy milk, raisins, agave nectar, margarine, star anise, vanilla extract, and cinnamon in a pot. Bring to a boil over medium heat and reduce to a simmer. Cover and cook for 10 minutes. Remove from heat and allow to set until liquid is absorbed, about 10 minutes. Remove star anise and garnish with almonds.

Footnotes

  • Cook's Notes:
  • You can, of course, use dairy products and any variety of rice you may choose.
  • You may also use honey or brown sugar in place of agave.

Nutrition Facts


Per Serving: 346 calories; 18.7 g fat; 41.8 g carbohydrates; 5.5 g protein; 0 mg cholesterol; 38 mg sodium. Full nutrition

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