Oh lookie here!
Another dessert that can pass as breakfast!!
My savory tooth got her way with this Roasted Cauliflower & Caramlized Onion Oats recipe so now it’s time for something sweet.
Yet again.
Buttttt this bowl of brown rice pudding is actually pretty low in sugar and fat, plus it’s vegan so there’s that!
I suppose a normal individual would get two servings out of this cozy pot of perfection but being the glut that I am, I downed the whole bowl in one sitting.
And managed to singe my ever eager taste buds, but hey, I had it coming.
I like to keep cooked brown rice in my fridge so that I can quickly whip up treats like this! Or fried rice when I’m feeling extra lazy and don’t want to spend more than 11 minutes crafting a meal come dinnertime.
Once you have your cooked (and cooled) brown rice ready to go, this pudding will be ready to devour in under 15 minutes.
All you have to do is simmer your rice with unsweetened toasted coconut almond milk blend (I love Califia!), ground cinnamon, pure vanilla extract, sweet maple syrup, and a pinch or two of sea salt.
Top your fragrant bowl off with a couple more dashes of cinnamon, unsweetened toasted coconut flakes, roughly chopped candied pecans, and sliced red grapes for a well-rounded dessert err breakfast.
P.S. I had brown jasmine rice on hand but short-grain brown rice would work well too, if not even better!
P.P.S. As always, taste and adjust the ingredient amounts to make your buds as happy as possible.
P.P.P.S. You could add plump raisins to the rice when cooking, I just didn’t have any on hand. Grapes kind of count, right?
P.P.P.P.S. The coconut flavor is pretty mild so don’t freak out if you’re not feeling the tropical vibe.
Vegan Coconut Rice Pudding
Ingredients
- 1 1/2 cups cooked, cooled brown rice (I used jasmine, short-grain works too)
- 1 cup unsweetened toasted coconut almond milk blend (I use Califia)
- 1/2 teaspoon ground cinnamon; plus more for topping
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup (or to taste)
- Sea salt, to taste
- Toasted unsweetened coconut flakes; for topping
- Roughly chopped candied pecans (optional); for topping
- Sliced red grapes (optional); for topping
Instructions
- Add the rice, coconut almond milk, cinnamon, vanilla, maple syrup, and salt to a small pot.
- Simmer for 10 minutes, stirring occasionally.
- Top with more cinnamon, toasted coconut flakes, candied pecans, and sliced grapes, if you wish.