When I make my Vegan Coconut Rice, I love making the next day's breakfast this warm, creamy rice pudding. This rice pudding is a fast fix for a busy morning! It's creamy and rich, laced with flavors of citrus and coconut, naturally sweetened with honey and dates, and lightly spiced with cinnamon and mace. Simple goodness in a bowl. This recipe makes enough for two, so make some and share the gluten-free love. Enjoy!
Coconut Rice Pudding
1 cup leftover Coconut Rice (or plain rice)
The juice from 1 tangerine PLUS enough rice milk (or milk of your choice) to equal 1 cup
1 Tablespoon Honey (Vegan option: use agave nectar)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch mace, optional
2 Tablespoons chopped dates
Additional grated unsweetened coconut, optional
In a small saucepan, combine all ingredients over medium-high heat and stir. Stir the mixture periodically as it heats up to a low boil. Be careful to stir, as the mixture will stick if you do not. Continue cooking and stirring until most of the liquid is absorbed and the pudding takes on a slightly syrupy consistency. Remove from the heat and serve warm. Sprinkle with additional coconut, if desired.
Coconut Rice Pudding
1 cup leftover Coconut Rice (or plain rice)
The juice from 1 tangerine PLUS enough rice milk (or milk of your choice) to equal 1 cup
1 Tablespoon Honey (Vegan option: use agave nectar)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch mace, optional
2 Tablespoons chopped dates
Additional grated unsweetened coconut, optional
In a small saucepan, combine all ingredients over medium-high heat and stir. Stir the mixture periodically as it heats up to a low boil. Be careful to stir, as the mixture will stick if you do not. Continue cooking and stirring until most of the liquid is absorbed and the pudding takes on a slightly syrupy consistency. Remove from the heat and serve warm. Sprinkle with additional coconut, if desired.
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