Vegan tropical rice pudding
A twist on the classic dessert fave, and is like a vacation in a bowl.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
Ingredients
Scale
- 2 1/2 cups jasmine rice
- 4 cups water
- 1/4 cup sugar
- Pinch of sea salt
- Teaspoon vanilla
- 2 cinnamon sticks
- 1–2 cups Almond Breeze Almondmilk (I’ve been using the Hint of Honey Vanilla)
- 3 cups chopped fresh fruit of choice
- Optional: shredded coconut, fresh mint and/or edible flowers to garnish
Instructions
- 1. In a large saucepan, add the water, rice, salt, vanilla, cinnamon sticks and sugar. Bring to a boil, then reduce to low. Cover and simmer for 15 minutes or so until the rice is fluffy and cooked.
- 2. Stir in the almondmilk and fruit, and allow the mixture to cool to room temperature.
- 3. Add in more almondmilk as needed for texture -if you prefer the mixture to be less solid, add more as the rice soaks up the almondmilk- and cover in the fridge to set overnight.
- 4. Garnish with shredded coconut, mint and/or edible flowers before serving.
Nutrition
- Serving Size: 10
Find it online: https://fitnessista.com/vegan-tropical-rice-pudding/