This recipe for rice pudding is made with ginger and cinnamon infused coconut milk. It is very easy to make, creamy and delicious. It is also vegan and gluten free.
I use arborio rice for making this recipe but any short grained rice will do. This will assure that the final result is creamier. I also used agave syrup for this to keep it vegan but you can certainly use sugar if you prefer.
The one downside of this recipe is that you will have to eat it the day you make it. This does not keep well and will turn into a big ball of blob in the fridge — a very falvorful one but not very pleasant to eat. So make it and enjoy it!
This is what you need for this wonderful, delicate and silky recipe for rice pudding:
½ cup Arborio or short grain rice
1 cinnamon stick
1 – 1 inch piece of peeled fresh ginger
1 tsp. vanilla extract
3 to 4 TBS agave syrup or sugar
1 – 14 oz. (400 ml) can of coconut milk + more to serve
½ cup raisins
Place the rice in a pot and cover with water – about ½ inch over the rice. Add the cinnamon stick, ginger, vanilla and agave. Bring to a simmer and cook until the rice absorbs the water.
Add 1/3rd of the coconut milk and stir constantly until the liquid is absorbed. Repeat two more times until you use all the coconut milk. Add the raisins and mix well. By now the rice should be cooked. If it isn’t continue stirring for a few minutes.
Serve the rice pudding warm or at room temperature. Sprinkle some ground cinnamon on top and add a splash of coconut milk to serve. Finish all the pudding as it will not keep well.