I no longer hide my love of Rice Pudding. Growing up, it definitely seemed like the most uncool dessert ever, probably because it seems to be the included dessert on every seniors menu in Nova Scotia. This vegan version of one of my favourite desserts could possibly be even better than the moo-licious original.
Coconut Milk Rice Pudding
1 cup leftover cooked plain long grain steamed rice (I used Jasmine)
1/2 cup almond or rice milk
1 (400 mL) can Blue Dragon Coconut Milk
1/4 cup sugar
1/4 tsp ground cinnamon
1 tsp pure vanilla extract
Combine almond (or rice) milk, coconut milk, sugar, and cinnamon in a small heavy-bottomed saucepan. Bring to a gentle boil over medium heat, stirring occassionally, then add rice and vanilla. Reduce heat and simmer, uncovered, stirring frequently to prevent rice from sticking. Cook for about 10 minutes, or until rice is soft and tender and mixture is creamy.
When serving (warm or cold, delicious both ways), I highly recommend topping it off with a bit of toasted coconut… it takes it over the top, both in flavour and texture. To toast, put some sweetened flaked coconut in a non-stick frying pan and heat over medium heat, tossing and watching carefully to ensure it doesn’t burn.
There are many Blue Dragon products available in Canada which are designated vegan. These products are:
Szechuan Pepper Stir Fry Sauce
Tomato & Sweet Chilli Stir Fry Sauce
General Tao Stir Fry Sauce
Spring Roll Wrappers
Light Coconut Milk
By knowing which Blue Dragon products are vegan, it makes it easier to cook for friends and family who do not consume animal products (or in this case, looking for an alternative to dairy). Recipes and more inspiration can be found on Blue Dragon’s Bamboo Room Blog, Facebook and Twitter.
Disclosure: I am part of the Blue Dragon Canada ambassador program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.