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.