Coconut Rice Pudding

I think I am the only one in my family who likes rice pudding. I find it comforting and warming on cold winter days. I cooked this one with cinnamon sticks and Meyer lemon zest, but you could also use orange zest, ginger and star anise to give it some added spice.

Serves 4


1/2 cup short-grain or Arborio rice

3 cups non-dairy milk ( I used vanilla soy milk)

1 1/2 cups lite coconut milk

1/2 tsp. salt

1/2 tsp. vanilla

Toppings: a little brown sugar, flax or chia seeds, berries, dried fruit, nuts and cinnamon.

Method of Preparation:

  1. Using a colander, rinse rice under cold water.
  2. Place the rice in a medium sauce pan; add the non-dairy milk, coconut milk, salt, and vanilla.
  3. Bring to a boil.
  4. Reduce to low and partially cover. Cook until under and most of the liquid will is absorbed and the mixture looks like thick porridge.

Serve warm

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