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Coconut Rice Pudding

Creamy rice pudding garnished with tart berries is a holiday tradition in my family. This is my plant-based take on it.

Prep:

5

minutes

Cook:

25

minutes

TOtal:

30

minutes

Ingredients

1 Tbsp. coconut oil

1 cup short-grain rice, such as arborio or loto

32 oz. unsweetened coconut milk, beverage-style, room temperature  

1/4 cup granulated sugar

1/2 tsp. vanilla extract

1/4 tsp. sea salt

Instructions

  1. In a medium, heavy-bottomed pot, melt the coconut oil over medium heat.
  2. Add the rice and stir to coat in oil. Saute the rice for 2-3 minutes, just until fragrant and very lightly toasted.
  3. Add 1 cup coconut milk, and stir frequently until mostly absorbed.
  4. Continue adding coconut milk ~3/4 cup at a time, stirring frequently and waiting until mostly absorbed between each addition, until rice is cooked through and tender, about 22-25 minutes. Note: You likely will not use the entire carton of coconut milk, but it will be close!
  5. With the last addition, add sugar, vanilla, and salt.
  6. Serve rice pudding warm, topped with fruit preserves or compote.