Vegan Rice Pudding

Vegan Rice Pudding

Vegan Rice Pudding

Portray by Gregory Lopez

  • Prep time
    3 minutes
  • Cook time for dinner
  • Serves
Author Notes

My fast hack for comfort meals, now vegan. Or no longer it is a fast and simple rice pudding that comes together in a matter of minutes. Or no longer it is infinitely riffable: adjust the flavour profile by altering out the cinnamon and nutmeg for cardamom pods or add quite of maple syrup. Skip the raisins and add diced apples or top with walnuts or pistachios. Exercise your imagination and experiment. —Greg L.

  • 2 cups

    Cooked sushi rice

  • 13.5 oz.

    Can of unsweetened asian coconut milk

  • 1/2 cup

    Brown sugar

  • 1/4 teaspoon

    Grated nutmeg

  • 1/4 teaspoon

    Kosher Salt

  • 1/4 teaspoon

    Ground cinnamon

  • 3 oz.

    Raisins (~2 snack-dimension containers)

  1. Pickle the coconut milk to a medium sauce pan over medium warmth, add the brown sugar, nutmeg, salt and cinnamon, warmth and lope until all substances procure blended smartly.
  2. Add the rice to the mixture and lope for 10-12 minutes until the mixture thickens. Add the raisins and lope for an additional 1-2 minutes.
  3. Spoon the mixture into 4 custard cups and sit down back for 1-2 hours earlier than serving. High with whipped cream (OK, I do know, no longer vegan) or chopped nuts earlier than serving. Rep pleasure from!

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