- 2
Ingredients
- 1 cup organic brown rice,
- short or long grain will work. I like short.
- 1 1/2 cups water
- 1 Tbsp vegan butter
- 1 tsp salt
- 1 1/2 cup Vanilla So Delicious Coconut Milk Beverage
- or other non-dairy creamy beverage
- 1/3 cup agave or maple syrup
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- optional: 3 Tbsp unsweetened coconut flakes, fine
Preparation
Step 1
To make:
I make my rice pudding by cooking the rice first,
then slowly adding the additional liquid (non-dairy milk) and seasonings on medium heat.
First, add the rice, water, salt and butter to a pan.
Bring it to a bowl over high heat.
Cover with lid, reduce heat to low.
Simmer rice for an additional 30 minutes, until liquid is absorbed.
Next, turn heat to medium and stirring constantly, add all the coconut milk until it has been sufficiently absorbed. Be sure to uncover lid so that steam can cook off the rice.
Next fold in the vanilla extract, cinnamon and agave or maple syrup.
Cover with lid and allow to sit for ten minutes.
Serve warm or store in fridge to serve cold.
*Sprinkle a bit of cinnamon and a drizzle of agave syrup on top before serving.