1 cup @1000springsmill brown rice
1/3 cup sugar
5 cups dairy free milk
1 tbsp vegan butter
1 tsp vanilla
1/2 cup coconut cream
1 tsp cinnamon
Rinse and drain the rice. Then add the rice to a large pot. Add the sugar, milk, butter, and vanilla to the rice and stir them.
Turn the stove on high heat until the milk starts to boil. Then reduce the heat to medium. Cover with a lid while the rice pudding is cooking. Stir the pudding every 7-10 minutes.
Cook the rice for 45-50 minutes. To test if it’s ready, take out a small amount of rice and taste it to make sure that it’s soft and chewy, and not crunchy.
Once the rice has cooked, remove from heat. Most of the liquid will have evaporated, but there should still be a some liquid left. If you like the pudding to be thicker, you can cook the pudding for longer and adjust the consistency to your preference.
Once you have removed the rice pudding from the heat, add the coconut cream.
You can add the cinnamon into the rice pudding and mix it in, or you can leave it out and top each bowl of rice pudding that you serve with a layer of cinnamon (like I have in the photos above).
You can enjoy the rice pudding warm or refrigerate it and enjoy it cold. You can store in the fridge for about 5-7 days
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