The other day I was home sick and needed something to eat for lunch. My original plan was to venture downtown to get corn soup but as the morning progressed I started to get lazy. I began rummaging through my fridge in hopes of finding something to consume when I found leftover brown rice. My first thought was “OMG I want coconut rice pudding!”. Seriously, that’s how my mind works.
For a few weeks I’ve been craving rice pudding, really since I returned from Paris after our fab dinner at Au Gout Dujor where my mom had rice pudding for dessert. Plus I’ve always had the intention of making a brown rice pudding using coconut milk instead of regular milk since my stomach does not love large quantities of milk…making this recipe vegan which is always a bonus.
I didn’t really have a master recipe to work from but I did a lot of searching so I could see a few different recipes to get an idea of what happens when and how much of various things to add. The closest I could come to the type of rice pudding I was after was this recipe.
I do not eat raisins so I chose dried apricots as my mixed in fruit and also mixed in some shredded coconut to give it an extra coconutty taste. To sweeten I used a combination of evaporated cane sugar and agave nectar. And since I had pomegranates in the fridge I figured why not add some to the pudding as a topping too. Rice pudding is great because you can really customize it to make it your own using different mix-ins.
This was pretty much one of the most delicious things EVER. It was so warm, so creamy and just the epitome of comfort food. If I had a fireplace I would have been curled up in front of it eating this pudding.
Vegan Coconut Rice Pudding
Ingredients
- 2 cups water
- 1 cup brown rice
- 1 1/2 cup coconut milk
- 1/3 cup dried apricots
- Evaporated cane sugar and/or Agave nectar (to taste)
- 1 tsp vanilla
- 1/2 tsp cinamon
- 1/8 tsp ground nutmeg
- 1/2 cup shredded coconut
- pomegranate seeds
Directions
- Bring water to a boil, add rice and cook for about 30 minutes or until rice has lost moisture towards the bottom
- add coconut milk, apricots, sweeteners, vanilla, cinnamon, nutmeg and half the coconut and continue cooking and stirring until rice is super thick and creamy
- Serve in bowls and top with remaining coconut and pomegranate seeds
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One Response to Coconut Rice Pudding (Vegan)
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What a wonderful recipe – I’m guessing the brown rice gives this dish a lovely earthy flavour.