Ingredients
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1 cup Arborio rice (or any short-grain rice)
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1 can (14 oz) coconut milk
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2 cups unsweetened almond milk (or any plant-based milk)
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1/2 cup granulated sugar (adjust to taste)
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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1/2 cup raisins
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1/4 cup shredded coconut, toasted (for garnish)
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1 Ground cinnamon, for dusting (optional)
Directions
Garnish each bowl with toasted shredded coconut and a dusting of ground cinnamon, if desired.
Serve your Vegan Caribbean Coconut Rice Pudding warm or chilled, and enjoy the taste of the Caribbean!
Adjust the sugar to your preferred level of sweetness. You can also customize your toppings with additional fruits or nuts for an extra Caribbean twist. Enjoy!
Steps
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1
Done
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In a large saucepan, combine the Arborio rice, coconut milk, almond milk, sugar, ground cinnamon, ground nutmeg, and salt. |
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2
Done
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Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. |
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3
Done
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Reduce the heat to low and simmer, uncovered, stirring occasionally, for about 30-35 minutes, or until the rice is tender and the mixture has thickened. |
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4
Done
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Stir in the vanilla extract and raisins, and cook for an additional 5 minutes, or until the raisins plump up. |
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5
Done
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Remove the saucepan from heat and let the pudding cool slightly. It will continue to thicken as it cools. |
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6
Done
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Once cooled, spoon the coconut rice pudding into serving bowls. |
