Ingredients
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1 cup Arborio rice
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1 can (13.5 oz) coconut milk
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2 1/2 cups unsweetened almond milk (or your preferred plant-based milk)
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1/2 cup granulated sugar
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/2 cup raisins (optional, for added sweetness and texture)
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1 Zest of 1 lime (optional, for a hint of citrus flavor)
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1 Ground cinnamon, for garnish
Directions
Serve the Coconut Rice Pudding warm or chilled, garnished with a sprinkle of ground cinnamon. Enjoy the delightful flavors of the Caribbean in every creamy bite!
You can customize your Coconut Rice Pudding with additional toppings like fresh tropical fruits or a drizzle of coconut cream for an extra taste of the Caribbean.
Steps
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1
Done
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In a medium-sized saucepan, combine the Arborio rice, coconut milk, almond milk, granulated sugar, salt, vanilla extract, ground cinnamon, and ground nutmeg. Stir well to combine. |
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2
Done
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Place the saucepan over medium-high heat and bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 20-25 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pan. |
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3
Done
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If using raisins, add them to the pudding and continue to simmer for an additional 5-7 minutes or until the rice is tender and the pudding has thickened to your desired consistency. |
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4
Done
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Remove the saucepan from heat and stir in the lime zest if desired. |
