Ingredients
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1 cup Arborio rice (or other short-grain rice)
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1 can (13.5 oz) coconut milk
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3 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 cinnamon stick
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3 -4 whole cloves
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1/4 tsp ground nutmeg
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1/4 tsp salt
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1 tsp vanilla extract
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1/2 cup raisins
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1 Ground cinnamon and shredded coconut (for garnish)
Directions
Serve your Vegan Caribbean-Inspired Coconut Rice Pudding warm or chilled. Garnish with a sprinkle of ground cinnamon and shredded coconut for an authentic Caribbean touch.
This Vegan Coconut Rice Pudding is a comforting dessert that can be enjoyed year-round. Feel free to adjust the sweetness to suit your taste, and savor the tropical flavors of the Caribbean in every spoonful.
Steps
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1
Done
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Rinse the Arborio rice thoroughly in cold water and drain. |
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2
Done
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In a large saucepan, combine the rinsed rice, coconut milk, almond milk, granulated sugar, cinnamon stick, whole cloves, ground nutmeg, and salt. |
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3
Done
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Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. Once it boils, reduce the heat to low and simmer, uncovered, for about 20-25 minutes, or until the rice is tender and the pudding has thickened. Stir occasionally to prevent sticking. |
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4
Done
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Remove the saucepan from heat and discard the cinnamon stick and whole cloves. Stir in the vanilla extract and raisins. |
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5
Done
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Let the pudding cool slightly. It will continue to thicken as it cools. |
