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Vegan Rice Pudding
Ingredients
Scale
- 2 cups leftover cooked rice
- 1 (13 oz) can unsweetened organic coconut milk
- 2 cups almond milk (or other nut milk, such as MALK brand)
- 1/4 to 1/2 cup sugar (adjust based on preferred sweetness)
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 1 bay leaf (optional)
- 1 teaspoon cardamom
- 1 large strip of lemon rind
Instructions
- Cook the Rice Pudding
Add the leftover cooked rice, coconut milk, almond milk, sugar, cinnamon stick (or ground cinnamon), bay leaf (if using), cardamom, and lemon rind to a heavy-bottomed pot. Bring the mixture to a gentle boil over medium heat.
Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally. If the pudding begins to dry out, add more coconut milk or almond milk as needed. Taste and adjust sweetness if desired.
Remove the cinnamon stick, bay leaf, and lemon rind before serving. - Serve with Toppings
The topping options are endless! Consider fresh fruit (berries, kiwi, peaches, etc.), dried nuts, dried fruit, or even a bit of chocolate to enhance the flavor.