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

Scale

1 cup arborio rice (here we used Bob's Red Mill)
1 cup boiling water
1 can full fat coconut milk
1/2 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

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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 1/2 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: 1/2 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