Rice Pudding
Ingredients
Toppings
- 1 Cup Dried Coconut Flakes (unsweetened)
- 1 Cup Pecan Pieces
- 1 Cup Dried Cranberries
- 1 teaspoon Coconut Sugar
- 1/2 Tablespoon water
- Dash of salt
Rice Pudding
- 1 Cup Jasmine Rice
- 1 Cup Coconut Milk
- 1 1/2 Cups water
- 1 teaspoon Coconut Sugar
- 1 Tablespoon honey Optional- Omit honey to make recipe Vegan
- 1 teaspoon Orange Zest
- 1 Vanilla Bean Pod Split and seeds scraped out
- 1/8 teaspoon salt I used course Kosher salt
- 1/8 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
- 1/8 teaspoon Ground Cloves
Instructions
Make the topping
- Preheat oven to 350 degrees F. In a bowl, stir together coconut flakes, 1/2 tablespoon of water, and sugar. Next, mix in the pecan pieces.
- Spread the mixture into a single layer on a lined baking sheet and bake for no more than 5 minutes. Remove and let cool. Once cooled, stir in dried cranberries. Set aside.
- Once cooled, stir in dried cranberries. Set aside.
Make the rice pudding
- In a pot over medium heat, whisk together water, coconut milk, coconut sugar, honey, orange zest,vanilla bean seeds and vanilla bean. When liquid begins to boil turn burner down to it's lowest setting.
- Add rice to the liquid and cover. Let simmer over low heat for about 20 minutes or until liquid absorbs and rice is tender. Remove from heat.
- Add desired amount of additional coconut milk until preferred creaminess is reached. Also add more sugar and/or honey to sweeten if desired.
- Spoon warm rice pudding into serving bowls and top with the baked coconut, pecan and cranberry mixture.
Notes
If you chose to use a different type of rice (such as short grained, or arborio rice), cooking time and/or liquid amount may need to be adjusted.
Coconut sugar can be substituted with your preferred sugar.
Rice pudding keeps well refrigerated up to 3 days in an air tight container.