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Coconut Rice Pudding

Yield1 Serving

Enjoy this creamy dessert classic, warm or cold, and serve with a coconut whip.

Rice-Pudding-w

 1 cup uncooked basmati rice (brown or white)
 ⅓ cup maple syrup
 3+ cups coconut beverage milk (not canned) or other plant-based milk of choice, unsweetened or vanilla flavored
 1 cup raisins
 2 teaspoons ground cinnamon
 1 teaspoon vanilla extract(use alcohol-free if you prefer)
 1 teaspoon natural coconut extract
 ½ cup shredded coconut
 ¼ cup slivered almonds, optional
1

Rinse rice in cold water until water runs clear.

2

Combine the rice, maple syrup, coconut milk, raisins, cinnamon, and vanilla extract in a large pan. Bring to a boil over medium heat, stirring occasionally. (Brown rice takes about twice as much time to cook as white rice. It may take more than an hour to cook. You will probably need to add more milk to prevent the rice from sticking and to keep a creamy consistency).

3

Lower heat to low and cover the pan. Continue to cook until milk is absorbed and rice is creamy. Add extra milk as needed.

4

Toward the end of the cooking cycle, check often to prevent the rice from sticking. When the grains are soft, the dish is ready.

5

Remove from heat. Stir in coconut flavoring and shredded coconut. Taste and add more maple syrup if needed. Serve warm or cold, sprinkled with additional cinnamon. Add slivered almonds if desired.

Servings: 6