Wednesday, April 23, 2014

Coconut Milk Rice Pudding

This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and cinnamon for such a comforting treat! Arborio rice is great for this recipe for Coconut Milk Rice Pudding, because the plump grains stay perfectly firm and chewy. Not only is this recipe gluten, soy and dairy free but it is also vegan. 


Ingredients: Makes 4 servings
  • 1/2 cup uncooked arborio rice
  • water
  • 1 cinnamon stick 
  • 2 cups coconut milk Note: I used the SO Delicious brand. 
  • 2 teaspoons vanilla
  • 1/4 cup raw sugar
  • 1/2 teaspoon fresh lemon rind 
  • pinch of cinnamon for garnishing
  1. Place rice and cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approximately 15 to 20 minutes or until the water is absorbed.
  2. Remove cinnamon stick.
  3. Add coconut milk, vanilla and sugar. Simmer  another 15 minutes.
  4. Add lemon rind and simmer until most of the liquid is absorbed.
  5. Make sure there is still some of the creamy liquid otherwise it will become more like a cake.
  6. Serve with cinnamon.
Note: Be sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!

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1 comment:

  1. This turned out amazing!!! Just what I was looking for and super easy. Thank you for sharing : )