Description
This toasted coconut rice pudding gets its lovely nutty flavor from the addition of a homemade toasted coconut milk. A simple sauce made of thawed frozen blueberries, orange zest, and vanilla tops this delicious gluten free and vegan dessert.
Ingredients
for the pudding:
- 1/2 cup cooked rice (I used jasmine)
- 1/2 to 3/4 cup toasted coconut milk
- tiny pinch of sea salt
- 1 small cinnamon stick
- 2–3 crushed cardamom pods
- maple syrup (to taste)
for the saucy blueberries:
- 1/4 cup frozen blueberries
- 1/2 tsp orange zest
- splash of maple syrup (optional)
- 1/4 tsp pure vanilla extract
Instructions
Mix the ingredients for the blueberries together in a small bowl and set it aside to thaw on the counter.
Combine the rice, 1/2 cup of the toasted coconut milk, and the rest of the ingredients for the pudding in a small sauce pan. Bring the milk to a simmer over medium heat, then reduce the heat to low and cook until the rice has absorbed most of the liquid and is thick. This will take about 7-10 minutes. Add more milk during cooking if needed. Before serving, remove the whole spices. The pudding can be served warm, at room temperature, or chilled. Top the pudding with the saucy blueberries just before serving.
Makes 1 large serving.
Notes
- You can use whatever milk you like in place of the toasted coconut milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: dessert