Vegan Creamy Coconut Black Rice Pudding

Sticky, nutty, and chewy black rice is simmered in a spice-kissed coconut milk
broth until tender. Sweet raisins are stirred in to add chewy bits of texture,
and the dish is finished with juicy pomegranate seeds for a fresh pop of flavor.

Servings: 4 servings

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Course:

Dessert rice pudding

Instructions

1 In a medium saucepan, whisk together the coconut milk, filtered water, maple
syrup, coconut oil, cinnamon, nutmeg, and sea salt over medium-high heat until
combined. Add the cooked black rice, and use a large wooden spoon to stir. Bring
to a boil, reduce heat, and simmer, uncovered, for 10 minutes or until the about
half of the liquid has been absorbed and the pudding is thick and creamy,
stirring occasionally. Add the raisins (if using), and simmer another 3 minutes
to soften.
2 Divide between 4 serving bowls or glasses and garnish with the pomegranate
seeds. Serve warm or chilled.

Vegan Creamy Coconut Black Rice Pudding

Course:

🧂 Ingredients

Instructions

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