Not sure what to do with all that leftover rice from last night's stirfry? We've got the perfect solution: make a delicious vegan coconut rice pudding! It's soft, creamy, and custardlike - without using dairy or eggs. And the best part ... it can be eaten for dessert or breakfast. In fact, it's a great sub for oatmeal if you find yourself bored with your usual hot cereal recipe. It's loaded with the flavors of coconut, cinnamon, and vanilla and is such a cozy, comforting-yet-healthy treat for chilly winter days.
You can also easily customize this recipe - use your favorite spices and plant milk of choice. The stone-ground coconut butter melts into the rice and almond milk while it's cooking, giving it that ultra-creamy texture and deliciously sweet coconut flavor - no coconut milk needed. Top with your choice of fruits or drizzle with nut butter or chocolate sauce (if desired). Don't be afraid to put your own spin on it!
Stovetop Vegan Coconut Rice Pudding
12 oz unsweetened almond milk
1.5 cups cooked white jasmine rice*
2 heaped Tbs Dastony stone ground coconut butter
2.5 Tbs maple syrup
1/2 tsp vanilla extract
Dash or two of cinnamon
Optional: Dash of cardamom and/or nutmeg
*We recommend white jasmine rice over other types of white rice because it has a very delicate, floral taste which lends well to sweet recipes like this one.
1. Place almond milk, cooked rice, cinnamon, vanilla extract, and maple syrup in a small pot and bring to a low boil.
2. Reduce heat and let simmer on medium-low heat for about 7 minutes, stirring continuously so the rice doesn't stick to the bottom and burn.
Top with fresh fruit, shredded coconut, nuts and seeds, or anything your heart desires! Can be kept in the fridge and re-heated with a little splash of nut milk to make it creamy again.