This creamy, vegan rice pudding was so dreamy that I actually asked Kev not to talk to me while I was eating it. I did not want to be interrupted.
The flavours are amazing, if I do say so myself. I love cardamom and freshly ground cinnamon, both of which make a cameo in this magical rice pudding. Just be warned, if you’re a fan of warm spices with subtle sweet notes in a breakfast, you may want to keep this one a secret…it goes fast.
Ingredients ~ Rice Pudding for 2
1 1/2 cups of brown rice, cooked (you can cook it with the spices and coconut milk if you want, but I did not. I’ll let you know when I get that fancy.)
1 1/4 cups of coconut milk (used So Nice Organic Unsweetened)
1/2 tsp of cardamom
1 tbsp grated cinnamon (This is how I did mine. You can use ground as well if you like.)
4 dates, chopped into raisin size, de-pitted
1/2 apple, grated
1 tbsp maple syrup, for on top
Place your rice, coconut milk, cardamom, cinnamon, dates and apple (so, in other words, all of your ingredients) in a small pot on medium heat, and stir constantly until creamy and heated through.
Reduce heat and cover. Let simmer for 5 minutes or so. Check the consistency, and if you want it to be less ‘liquidy’, uncover and increase heat a little bit so some of the moisture cooks off.
I was going to throw some nuts and maple syrup on mine, but it tasted so freakin’ good just the way it was that I didn’t want to screw it up.
Find a quiet place, without interruption, and savour the magic.