Vegan Rice Pudding Recipe
This Vegan Middle Eastern-inspired rice pudding recipe can be eaten as a dessert or even for breakfast. It's creamy, plant-based, made with coconut sugar and dcelicious.
Ingredients
- 1½ can full-fat coconut milk
- ⅓ cup short grain rice
- ½ cup coconut sugar
- 2 pods cardamom
- 2 tbsp rose water
- 5 pebbles mastic grinded
- 1 tbsp pistachio powder optional toppings
- 1 tbsp coconut flakes optional toppings
Instructions
- In a medium-sized bowl add the rice and 1 cup (½can) coconut milk, stir and let it soak for 1½ hours in the fridge.
- Add the soaked rice plus the milk to a pan. Add the remaining one can of coconut milk, cardamom, and coconut sugar to the pan and put it on the stove on medium-high heat and stir. Stir every 30 seconds the rice and let it cook for 30 minutes.
- After 30 minutes you will notice that the milk has reduced and thickened and the rice is cooked and creamy.
- Turn the heat off and add the rose water plus the mastic powder and mix the pudding.
- Serve the pudding in single cups and leave it to cool a bit before adding any toppings.
- You can enjoy it hot, or put it in the fridge after it cooled down, just cover it with a cling film and keep it in the fridge till it sets and enjoy.