Vegan Coconut Rice Pudding
Serves 6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 cup arborio rice (here we used Bob's Red Mill)
  2. 1 cup boiling water
  3. 1 can full fat coconut milk
  4. ½ cup sugar (you can reduce the amount of sugar if you want it less sweet)
  5. 1 cup room temperature water
  6. 2 tsp orange blossom water (optional)
  7. 1 pomegranate, seeded
  8. 4 tbsp shelled pistachios
Instructions
  1. Combine rice and boiling water in a medium size bowl. Cover and let sit for 20 minutes
  2. In a medium size sauce pan, combine coconut milk and sugar, heat until it come to a soft boil
  3. Drain rice and add to coconut milk, reduce heat and simmer uncovered for 20 minutes or until all the liquid is absorbed
  4. Add 1 cup water and continue simmering about 10 minutes or until all water is absorbed. Add orange blossom water (if using) and mix well
  5. Serve about ½ cup of rice pudding per person and garnish with pomegranates and pistachios
Notes
  1. This dish can be served warm or cold and it can be made ahead. To reheat, add a little bit of hot water to the rice pudding to warm it up and make it creamy again.
  2. The cooking times in this recipe gives you a chewy rice with a little bite, if you prefer a creamier texture you can gradually add more water and cook longer.
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