A sweet and creamy vegan pudding made with black rice and coconut milk.
- 1/2 Cup long grain black rice
- 1 Cup water
- Pinch of salt
- 13.5oz Coconut milk
- 1/2 Cup maple syrup
- 1/2 tsp vanilla extra
- 2 Tbsp dried cherries or rasins (optional)
Add the rice, water, and pinch of salt to a large pot and heat it over medium until it comes to a boil. Reduce the heat to a simmer and cover the pot. Continue cooking until the rice is thoughly cooked, about 20 minutes.
Remove the pot from the burner and mix in the coconut milk and maple syrup. Whisk the mixture thoughly for one minute to stir in any starch that might be stuck to the bottom of the pan.
Return the pot to the burn and let it simmer uncovered for another 20-30 minutes or until it reaches your desired thickness.
Remove the pot from the heat and stir in the vanilla extract and dried fruit.
Sereve warm or cold.
- Serving Size: 4
- Calories: 345
- Fat: 14.6
- Carbohydrates: 47
- Protein: 4
Keywords: black rice pudding, vegan, coconut milk