Vegan Rice Pudding

Serves 1
Prep Time 0 mins
Cook Time 15 mins

I make this most mornings before work at 6am when my eyes are still closed and my face lined with pillow marks. Which in hindsight is probably very dangerous.

Ingredients

  • 1/2 cup pudding rice
  • 1 cup boiling water
  • 1 cup coconut milk, the kind in the carton or any milk will do, almond, oat, rice, any!

Method

Put the rice into a pot, pour the boiling water over it and turn the heat up to medium. Cover with the lid and let it boil gently until all the water is gone, stirring every so often. This should take about ten minutes.

Then pour in the coconut milk, stir and cover again. Let this simmer until all the liquid is gone again. This should take between just under ten minutes. Make sure to stir so it doesn’t all clump together.

If you are in a rush you can let it boil violently to make it quicker but the rice might have a bit more bite to it.

Now it is ready and you can top it with anything your heart desires!

Topping ideas

molasses, maple syrup, brown rice syrup, agave, coconut sugar

cinnamon, ginger, nutmeg, ground cloves, cacao powder

raisins, chopped dates, banana chips, toasted nuts

berries, satsuma segments, peaches.

Top Tip

I eat this for breakfast but you could also have it for dessert, but maybe not on the same day as that might be rice pudding overkill.

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