This is my favorite rice pudding recipe ever. First off, the traditional rice pudding recipe takes forever to make, and because it is made with milk I feel as if I have to stand at the stove the entire time, stirring constantly, to make sure nothing burns. With this recipe, you can make the brown rice the night before, and throw it all together in 10 minutes whenever you decide you’re in the mood for a creamy treat. Secondly, this recipe is a healthier version than your regular white rice pudding. Though definitely not a low-fat or low-calorie dessert, this recipe is vegan, and chock full of fiber and good fats.
Coconut Milk & Brown Rice Pudding
2 1/4 C cooked short grain brown rice
1 3/4 C coconut milk (1 14 oz. can, I used light)
1/4 C + 2 T almond milk
4-5 T agave syrup (I used regular white sugar)
1 1/4 T corn starch
3-4 T raisins/dried apricot
1 1/2 T vanilla Extract
cinnamon for garnish
(I like heavily spiced things, so I added 1/4 t each of nutmeg, cloves and cinnamon, with a sprinkle of cardamom as well)
In a pan, place the coconut milk, soy milk and agave syrup/sugar-mix. Turn the heat up and whisk in the corn starch. Place the precooked rice and fruit in the milk and bring to a low simmer. Once the mixture begins to simmer, allow it to do so for 3-4 minutes stirring constantly. Remove from the heat and mix in the vanilla. Place in dishes, sprinkle with cinnamon, and serve warm (or chill for an hour and a half before serving).