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Coconut Milk Rice Pudding

Ingredients

  • 1 cup Long Grain White Rice
  • 1 can Approx. 13.6 ounces Coconut Milk, Full fat, not the Light Version
  • 2 cups Water
  • 4 Vanilla Beans Scraped
  • 2 tablespoons Pure Vanilla Extract
  • 1 tablespoon Cinnamon
  • ΒΌ cup Agave Nectar or Honey

Instructions

  1. In a medium saucepan, combine the rice, coconut milk, water, and seeds from the vanilla beans. Cover and bring to a boil over medium heat. Once it reaches a boil, reduce the heat to low and simmer until all the liquid is absorbed into the rice.
  2. Add the vanilla extract, cinnamon, and agave nectar and stir to combine. Taste and add any extra vanilla extract or cinnamon according to your taste level.
  3. If serving hot, serve immediately. It serving warm, let the rice pudding cool for about 10 minutes before serving. If you prefer your rice pudding cold {like I do}, transfer the rice pudding to a bowl and place in the refrigerator to chill completely, about 30 minutes to 1 hour. You can also speed up the chilling process by placing the rice pudding in the freezer.
  4. This rice pudding lasts up to 1 week in a sealed container in the refrigerator.