Rich, creamy and incredibly satisfying, this decadent Vegan Coconut Rice Pudding doesn't use a drop of dairy! A great dessert to serve on Rosh Hashana or winter holidays. It can be made ahead and served warm or cold
Over the past few days we could definitely feel a touch of fall in the air. Slightly cool and refreshing... Just perfect. Every year we get super excited this time of year, because we get to use some of our fall favorites: pumpkin, of course and pomegranates.
Pomegranates might not be as popular ( although that is slowly changing lately) but we absolutely love them. We've been eating them since we were kids (courtesy of our dad who every year spends hours in front on the TV getting the seeds out) and as you've probably noticed, we love to use in our recipes.
Today we're sharing with you some pomegranate recipes from the amazing group of talented bloggers from the Kosher Connection.
Hope you enjoy them!
Vegan Coconut Rice Pudding
- Total Time: 1 hour
- Yield: 6
Description
Rich, creamy and incredibly satisfying, this decadent Vegan Coconut Rice Pudding doesn't use a drop of dairy! A great dessert to serve on Rosh Hashana or winter holidays. It can be made ahead and served warm or cold
Ingredients
- 1 cup arborio rice (here we used Bob's Red Mill)
- 1 cup boiling water
- 1 can full fat coconut milk
- ½ cup sugar (you can reduce the amount of sugar if you want it less sweet)
- 1 cup room temperature water
- 2 tsp orange blossom water (optional)
- 1 pomegranate, seeded
- 4 tbsp shelled pistachios
Instructions
- Combine rice and boiling water in a medium size bowl. Cover and let sit for 20 minutes
- In a medium size sauce pan, combine coconut milk and sugar, heat until it come to a soft boil
- Drain rice and add to coconut milk, reduce heat and simmer uncovered for 20 minutes or until all the liquid is absorbed
- Add 1 cup water and continue simmering about 10 minutes or until all water is absorbed. Add orange blossom water (if using) and mix well
- Serve about ½ cup of rice pudding per person and garnish with pomegranates and pistachios
Notes
This dish can be served warm or cold and it can be made ahead. To reheat, add a little bit of hot water to the rice pudding to warm it up and make it creamy again.
The cooking times in this recipe gives you a chewy rice with a little bite, if you prefer a creamier texture you can gradually add more water and cook longer.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: Kosher / Vegan
Nutrition
- Serving Size: ½ cup
- Calories: 491
- Sugar: 23.2
- Sodium: 361
- Fat: 27.3
- Saturated Fat: 17.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 54.1
- Fiber: 3.2
- Protein: 10.7
- Cholesterol: 0
Did you like this recipe? Share it! You didn’t? Tell us why! You want to make it, but you have questions? We’re here to help! Connect with us via Instagram, Twitter , Pinterest or Facebook or simply leave us a comment here. We want to get to know you!
Joanne says
This looks wonderful. Can you use rosewater instead of orange blossom?
Thanks 🙂
Vicky & Ruth says
Yes, rose water will work really well in this rice pudding.
Joanne says
Thanks 🙂 I'm going to make this for Succot, for my Synagogue, as we have a communal lunch in the Succah.
I reckon it will be a huge hit!!!! The pomegranate seeds and pistachios really make the dessert!
Vicky & Ruth says
Thank you!! Let us know how it turns out.
Amy @ What Jew Wanna Eat says
Absolutely gorgeous!! Rice pudding is one of my favorites and this looks so good.
★★★★★
Vicky & Ruth says
THank you Amy! We love the combination of pistachios and pomegranates. Delicious AND pretty!
sina says
this looks amazing, i love how vibrant the colors are, and the flavors must be delicious
Vicky & Ruth says
Thanks!!! The tartness of the pomegranate seeds balance the sweetness of the pudding. It's yummy 🙂
Paleo Kosher Kitchen says
I love coconut rice pudding, and the addition of pomegranate and pistachios is so pretty!
Vicky & Ruth says
Thank you!!! We love that combination. And it looks pretty too 🙂
Ronnie Fein says
I didn't even have to look at the recipe to know I love this. Just show me coconut milk, rice, pomegranate seeds and pistachio nuts and I'm hooked.
Vicky & Ruth says
Thank you Ronnie! We feel the same way 🙂
serena says
substitute for arborio rice please? (cant find it in israel)
Vicky & Ruth says
You can use short grain rice instead of arborio rice. Just make sure you DO NOT rinse it.
Sarah Klinkowitz says
So pretty, like jewels on top of the rice pudding!
Rebecca Pen says
Just made this - so easy and delicious!
★★★★★
Kathy says
YUM! I added a drop of rosewater instead of orange flower water. So easy and so comforting, while also feeling special.
★★★★★
Vicky & Ruth says
Thank you Kathy, it is such a comforting recipe!