Coconut Rice Pudding

Name: Coconut Rice Pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 1 can coconut milk (383 g); 2 cups / 477 g non-dairy milk of choice; ⅔ cup / 160 g Arborio rice; ½ tsp vanilla bean paste; ½ tsp ground cardamom; 1 tbsp pure maple syrup, plus extra to drizzle; fresh fruit, cinnamon, cacao nibs, or toasted desiccated coconut (optional toppings)

Arborio rice, coconut milk, vanilla, and cardamom make a creamy vegan pudding. Finish your bowl with fruit or a drizzle of maple syrup.

By Cheryl Martinez

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Kitchen notes, swaps & the story

Combine Ingredients: In a medium saucepan, mix the coconut milk, non-dairy milk, Arborio rice, vanilla bean paste, and ground cardamom.
Cook: Bring to a gentle boil over medium heat. Reduce heat to low and simmer, stirring frequently, for about 30 minutes or until the rice is tender and the mixture is creamy.
Sweeten: Stir in the maple syrup. Adjust sweetness to taste.
Serve: Divide the pudding into bowls. Top with fresh fruit, cinnamon, cacao nibs, or toasted desiccated coconut, if desired. Drizzle with extra maple syrup before serving.