This veggie lover coconut rice pudding is smooth and rich and makes the ideal warming treat! It's made with every regular fixing and is refined without sugar, so it's sound enough to appreciate as a morning meal or sweet!
When September moves around everything I can consider is Fall. Despite the fact that it's still warm out, my brain goes directly to pumpkin zest formulas, oats formulas and warming formulas that vibe like an embrace in a bowl!
So as you can envision I'm EXTREMELY amped up for this vegetarian coconut rice pudding! It has every one of those comfortable warming vibes yet at the same time feels crisp and not very overwhelming.
INGREDIENTS :
- 1 can light coconut milk
- 12 cardamom pods (can sub 1/2 tsp ground cardamom)
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- 2 tbsp maple syrup
- 1 1/2 cups cooked rice (I used jasmine rice)
- 2 tsp orange zest
INSTRUCTIONS :
- Place the coconut milk and cardamom pods in a small pot on medium-high heat. Let bubble for one minute, then reduce heat to low and let simmer for 10 minutes to infuse the coconut milk with the cardamom.
- Using a spoon, remove the cardamom pods.
- Add the cinnamon, vanilla extract and maple syrup and stir until combined.
- Next, add the rice and let simmer on medium-low heat for 10 minutes until the rice becomes nice and creamy.
- Stir in the orange zest.
- Top the rice pudding with fresh berries, shredded coconut, maple syrup, or any other toppings you like!
For more details : bit.ly/2G3Ca1t
0 Comments