Go Back
Email Link
Print
Recipe Image
Instruction Images
Notes
–
+
servings
Smaller
Normal
Larger
Vegan Rice Pudding with Coconut Milk, Cinnamon, and Raisins
Aruna
This is the recipe for a vegan Rice Pudding cooked in Coconut Milk and flavoured with Cinnamon and Raisins.
No ratings yet
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings
4
People
Ingredients
1x
2x
3x
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
Boil 1/4 cup water.
Turn off the heat.
Add the Cinnamon Stick to the hot water.
Set aside for 10 minutes.
Soak the Raisins
In 1/4 Cup water, soak the raisins. If you are a vegetarian, you can use milk; it gives a richer taste.
Set aside for 10 minutes.
Making the Rice Pudding
In a heavy-bottomed vessel, mix together the rice, coconut milk, salt, and the steeped cinnamon (along with the water).
Over low flame, cook the mixture till it thickens and is creamy. Ensure that the rice is cooked.
Add the raisins (along with the water or milk) and sugar.
Mix well.
Cook for 5 minutes.
Turn off the heat.
Discard the cinnamon stick.
Stir-in the Vanilla extract.
Cover and let the rice pudding rest for at least 2 hours.
Before serving, add 50 ml of milk or coconut milk. Mix well.
Serve warm or cold.
Notes
I found that this pudding tasted much richer after it was rested overnight.
Tried this recipe?
Do let me know how you liked it
@aahaaram
or tag
#aahaaram
!