My kids have such a soft spot in their hearts for rice pudding that we sometimes have it for breakfast instead of dessert. This is a fun new flavor twist on an old-fashioned dessert. It will keep for several days refrigerated and is just as delicious served chilled.Reprinted with permission from Vegan Casseroles © 2014 by Julie Hasson, Running Press, a member of the Perseus Books Group.
Baked Coconut Rice Pudding
- 2 cups water
- 1 cup medium-grain uncooked sushi rice such as calrose
- ⅔ cup natural granulated sugar
- 1 13.5-ounce can coconut milk (regular or light)
- ½ cup plain unsweetened almond milk soymilk, or other nondairy milk, plus more as needed
- Toasted shredded coconut or coconut flakes for garnish
- Preheat the oven to 350°F. Grease an 8-inch square glass or ceramic baking dish.
- In a large saucepan over medium heat, combine the water and rice and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
- Remove the saucepan from the heat and let sit, covered, for 5 minutes.
- Stir the sugar and coconut milk into the cooked rice. Transfer the rice mixture into the prepared baking dish, smoothing the top. Bake for 30 minutes, or until the pudding is thick.
- Remove from the oven and carefully stir in the almond milk, adding more as needed to thin the pudding to the desired consistency.
- Scoop the pudding into serving dishes and sprinkle with toasted coconut. The pudding can be served hot or chilled. It will last up to 4 days refrigerated.
Variation: Garnish with some finely chopped candied ginger for a little zing or with sliced fresh mango for extra sweetness.
- For more ways to use brown rice, explore Classic Rice Dishes.
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