This creamy, comforting rice pudding is a twist on the traditional, made with coconut milk and cinnamon, and sweetened with plump raisins. You can choose from short-grain or medium-grain rice, which will give you a rich and creamy texture, perfect for this dish. This pudding is also a great source of resistant starch, a fiber that helps feed healthy gut bacteria and supports overall digestive health. Enjoy it as a satisfying treat, perfect for meal prep or a cozy dessert.
Equipment Needed
Medium saucepan
Spoon or spatula for stirring
Measuring cups and spoons
Small bowl (for soaking raisins, optional)
Storage container (for refrigerating leftovers)
Ingredients
- 1 cup white rice (short-grain or medium-grain works best for creamy texture)
- 1 can (13.5 oz) full-fat coconut milk
- 3/4 cup non-dairy milk (such as almond, oat, or soy milk)
- 1/2 cup raisins (golden or regular)
- 1/4 cup maple syrup (or sweetener of choice)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Directions
- Prepare the Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and keeps the pudding from becoming too sticky.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, coconut milk, and non-dairy milk over medium heat. Stir occasionally to prevent sticking.
- Simmer: Bring the mixture to a gentle simmer, then reduce the heat to low. Let the rice cook for about 25-30 minutes, stirring frequently. The rice should absorb most of the coconut milk and non-dairy milk, becoming tender and creamy. If you prefer a creamier texture, add a little more non-dairy milk as needed.
- Add Raisins and Flavor: Once the rice is tender and creamy, stir in the raisins, cinnamon, vanilla extract, and maple syrup. Continue to cook for another 5-10 minutes, allowing the raisins to plump up and the flavors to meld together.
- Finish and Serve: Taste and adjust sweetness or cinnamon to your preference. Once it's done, remove from heat and let it cool slightly before serving.
