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Vegan Coconut Rice Pudding


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Dessert
  • Cuisine: Kosher / Vegan

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
  • 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

Instructions

  1. Combine rice and boiling water in a medium size bowl. Cover and let sit for 20 minutes
  2. In a medium size sauce pan, combine coconut milk and sugar, heat until it come to a soft boil
  3. Drain rice and add to coconut milk, reduce heat and simmer uncovered for 20 minutes or until all the liquid is absorbed
  4. 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
  5. 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.

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
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