Creamy Rice Pudding

Serves 3

25 minutes

RICE PUDDING

• 1 ½ cups cooked white rice (we prefer jasmine rice because it holds its shape well while still being soft)

• 1 ½ cups dairy-free milk (plain, unsweetened // I used oat milk)

• 1/4 cup maple syrup

• 2 tsp cornstarch

• 1/8 tsp sea salt

• 1/2 cup canned light coconut milk 

• 1 tsp vanilla extract

FOR SERVING optional

• Cinnamon

• Raisins

Instructions

1. If you don’t already have cooked white rice, prepare it at this time. 1/2 cup dry rice yields ~1 ½ cups cooked. Set aside.

2. To a medium saucepan, add the dairy-free milk, maple syrup, cornstarch, and sea salt. Whisk to combine, then add cooked white rice and stir with a wooden spoon or spatula.

3. Heat the saucepan over medium heat, stirring occasionally. Cook for about 13-16 minutes or until the rice has absorbed most of the liquid but is still slightly runny. It should resemble risotto. Next, add the light coconut milk and vanilla extract and stir constantly for 2-4 minutes until the mixture is thick yet pourable. It should look like a loose risotto — it will thicken as it cools.

4. Remove the pot from the heat and let the pudding cool for a few minutes if serving warm (option to top with cinnamon and raisins). Alternatively, you can let it cool completely.

5. To cool the pudding, place into a medium heat-proof bowl and cover the top of the pudding with parchment paper or plastic wrap to prevent a skin from forming. Place the bowl in the refrigerator for 30 minutes to 1 hour. Again, option to serve with cinnamon and raisins. We prefer the chilled rice pudding.

6. It will keep stored in an airtight container in the refrigerator for up to 4-5 days. It can be frozen, but we find the texture becomes grainy and brittle rather than smooth and tender.

Calories: 220