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My review
Creamy Vegan Coconut Rice Pudding
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EmiliaRosa
"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 calsOriginal recipe yields 6 servings (3 1/2 cups)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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