Vegan Rice Pudding with Coconut Milk, Cinnamon, and Raisins
This is the recipe for a vegan Rice Pudding cooked in Coconut Milk and flavoured with Cinnamon and Raisins.
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
- 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.