2 cups leftover cooked rice
1 13oz can unsweetened organic coconut milk
2 cups almond milk or other nut milk (I love the MALK brand)
1/4 to 1/2 cup sugar, depending on how sweet you like it
1 cinnamon stick or 1/2 teaspoon ground cinnamon
1 bay leaf (optional)
1 teaspoon cardamom
1 large strip of lemon rind
Add everything to a heavy-bottomed pot and bring to a gentle boil. Turn down to simmer and let cook for 20 minutes. If the rice pudding dries out, you can add more coconut milk or almond milk as needed. Taste for sweetness. Remove the cinnamon stick, bay leaf, and lemon rind.
Your topping options are endless!
Fresh fruit, all the berries are great. I love kiwi and peaches if the season is right. Dried nuts and dried fruit. Chocolate. The options are endless.
Find it online: https://leannecitrone.com/vegan-rice-pudding/