Vegan Coconut Lime Rice Pudding

serves 8

coconut rice from Ahead of Thyme

Prep and cook time: 25 minutes

Cost: $2.10 (that's about $.25/serving)

rice: .25, coconut milk: 1.50, lime: .25, sugar: .10


2 C jasmine rice (any other type of rice works as well, but jasmine is my favorite)

1 can coconut milk

1 1/2 C water

1 lime

1/2 C sugar (regular will do, but if you're a real vegan, raw or natural sugars work too)


To prepare rice, put rice, coconut milk, and water into a saucepan. Stir it a bit to get rid of any large lumps in the coconut milk (alternately, if you have some foresight about lumps as opposed to myself, you can put the coconut milk and water in the pot and stir first, then add it to the rice). COVER with a lid and set to medium heat. Bring to boiling, reduce to LOW heat. Let cook until rice has absorbed all of the liquids, about 20 minutes. (If you don't cook this on low heat, you risk having the coconut milk burn/brown on the bottom of the pot.)


Remove from heat and let cool (you can leave a bit warm depending on whether you like your rice pudding warm or cold). 


Add the juice from the lime. Add the sugar. Add a bit of lime zest if desired. Note: The truth is that the measurements for the lime and the sugar are COMPLETELY arbitrary (you heard me). You can make this as sweet or as tart as you like. I made it with several different levels of lime and sugar and found I pretty much liked it all ways. So start with a little of each, keep tasting and add more if you want. 


Mix sugar and lime together with the rice. 


Enjoy. 


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com

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