Vegan Rice Pudding
Active Time: 10 minutes | Total Time: 40 minutes | Serves 4 | Vegan | Gluten Free
- 3 cups unsweetened almond or cashew milk
- 1/2 cup coconut milk
- 1/4 cup light brown sugar or coconut sugar
- 1 cinnamon stick
- Pinch of kosher salt
- 1 navel orange
- 1/2 cup arborio or long-grain white rice
- 8 strawberries
- 1 teaspoon granulated sugar
In a medium saucepan, combine the almond milk, coconut milk, brown sugar, cinnamon stick, and salt. Using a vegetable peeler, peel off 2 long strips of orange peel and add to the saucepan. Put the rice in a fine strainer and rinse under cold running water. Shake out excess water and add the rice to the saucepan. Place over medium-high heat and let come to a boil, stirring a few times. Reduce the heat to medium-low and simmer for 30 to 40 minutes, until the rice is tender and the mixture is creamy. Divide among cups. You can serve it hot or cold.
For serving, slice the strawberries and put them in a small bowl. Sprinkle with the granulated sugar and stir. Let them stand for about 10 minutes, until they start to release their juices. Spoon the strawberries over the pudding cups.
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