This recipe came about as I had been attempting to make rice milk and ended up with a big pile of partly blended, soupy cooked rice. I was wondering what on earth to do with all this. First off I used a small amount of it as congee for breakfast but that still left a fair bit left sat in the fridge. I decided to try to make a creamy Indian style dessert as J loves these even though they are often dairy based which he cannot eat. I used coconut cream to add richness and flavoured it with cardamon and cinnamon. I topped it with sultanas and chopped nuts and served cold.
Vegan Rice Pudding (serves 4)
Vegan, vegetarian, gluten free, dairy free
125g Brown rice
200ml Coconut Cream
2-4 tbs Brown Sugar
6 Cardamon pods or 1/2 tsp ground
1tsp Ground Cinnamon
Handful of chopped nuts (almonds and pistachios are best) and sultanas
- Cook the brown rice until it is soft and tender. You can use a rice cooker or a microwave rice cooker like I did or just the plain old pot of boiling water. I pulse blended the cooked rice as I was using it to make rice milk. You can too if you like a smoother texture.
- In a pan add the coconut cream, sugar, cardamon and cinnamon and gently heat until the sugar has melted and the spices have infused into the coconut milk. Add the rice into the milk mixture and stir, taste and add more sugar or spice as required. If the taste is ok then take off the heat and chill in the refrigerator. To serve, pour into bowls and top with nuts and sultanas.