Vegan Rice Pudding with Coconut Milk, Cinnamon, and Raisins

I loved the idea of a Vegan Rice Pudding with Cinnamon and so this is my recipe for this festive season. This pudding has a creamy texture and tastes spicy because of the cinnamon. The raisins also add an additional touch of sweetness and so all round this is a great dessert.

The best part about this Vegan Rice Pudding is that you can make it in advance (in fact, it tastes better when made in advance). If you have vegans or vegetarians for guests, this is the perfect dessert as well. 🙂

I love rice puddings as you can see from the plethora of recipes I have on the blog: Ksheerannam, Paramannam, Atukula Paramannam, Bellam Paramannam, and Riskrem.

Rice Pudding with Coconut Milk, Cinnamon, and Raisins
Rice Pudding with Coconut Milk, Cinnamon, and Raisins
Vegan Rice Pudding with Coconut Milk, Cinnamon, and Raisins
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
This is the recipe for a vegan Rice Pudding cooked in Coconut Milk and flavoured with Cinnamon and Raisins.
Servings: 4 People
Author: Aruna
Ingredients
  • 300 + 50 ml Coconut Milk
  • 1/4 Cup Rice
  • 2/3 Cup Sugar
  • 1/4 tsp Salt
  • 2" Stick Cinnamon
  • 1/4 Cup Raisins
  • 1/2 tsp Vanilla Extract
  • 1/2 Cup Water If you are a vegetarian, use 1/4 Cup Milk + 1/4 Cup water
Instructions
Steep the Cinnamon
  1. Boil 1/4 cup water.
  2. Turn off the heat.
  3. Add the Cinnamon Stick to the hot water.
  4. Set aside for 10 minutes.
Soak the Raisins
  1. In 1/4 Cup water, soak the raisins. If you are a vegetarian, you can use milk; it gives a richer taste.
  2. Set aside for 10 minutes.
Making the Rice Pudding
  1. In a heavy-bottomed vessel, mix together the rice, coconut milk, salt, and the steeped cinnamon (along with the water).
  2. Over low flame, cook the mixture till it thickens and is creamy. Ensure that the rice is cooked.
  3. Add the raisins (along with the water or milk) and sugar.
  4. Mix well.
  5. Cook for 5 minutes.
  6. Turn off the heat.
  7. Discard the cinnamon stick.
  8. Stir-in the Vanilla extract.
  9. Cover and let the rice pudding rest for at least 2 hours.
  10. Before serving, add 50 ml of milk or coconut milk. Mix well.
  11. Serve warm or cold.
    Vegan Rice Pudding Cooked in Coconut Milk, Flavoured with Cinnamon, Garnished with Raisins
Recipe Notes
  • I found that this pudding tasted much richer after it was rested overnight.