I've love rice pudding so I veganized the old recipe.
Rice pudding is very versatile and can be served as a warm, filling breakfast, a side at brunch and you can serve it warm or chilled as a dessert.
Coconut rice pudding
3 c cooked br rice
1 c coconut milk
2 c water
2 tbs raisins
pinch salt (optional)
1 shot maple syrup
All ingredients except maple syrup in large saucepan.
Simmer, stirring almost constantly until very thick. Reduce heat to low, put on a lid and let it cook for about ten minutes.
Add maple syrup, stir and serve.
Adjust the sweetness to your tastes.
Makes three 1+ cup servings.
I like it just as it is but you may want to add more syrup, your favorite vegan margarine and/or milk, fruit, etc.
Rice pudding is a traditional dish that the whole family can love and a delicious way to use up leftover rice. I used last night's dinner rice, a mixture of short grain brown rice and wild rice.
I used fresh coconut milk which is the water and soft meat of a young Thai coconut blended together.