Coconut Black Rice Pudding 5 Ingredients Vegan Food

COCONUT AND BLACK RICE PUDDING

Coconut and Black Rice Pudding image

Provided by Sandra Lee

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 cups cooked black rice
1/2 cup sugar
1 (13 1/2-ounce) can coconut milk, divided
1 cup white chocolate
2 tablespoons purple colored sugar, for decoration
4 fortune cookies

Steps:

In a large pot, stir together the cooked rice with the sugar and all but 1/4 cup coconut milk. Bring to a simmer, reduce the heat to low, and cook, covered, stirring occasionally, until the rice is very soft and the milk is thick, about 30 minutes.
While the rice pudding is cooking, place the white chocolate in a medium glass bowl and place over a small pot of simmering water to melt, making sure to stir frequently. You can also melt the chocolate in the microwave at 15 second intervals until melted and smooth. Place the colored sugar into a small bowl. Dip half of each fortune cookie in the white chocolate then into the colored sugar and place on a wax paper-lined sheet tray. Allow the chocolate to set in a cool place for about 30 minutes.
To serve, scoop the rice pudding into serving glasses, drizzle with the remainder of the coconut milk, and serve with an embellished fortune cookie.

CREAMY VEGAN COCONUT RICE PUDDING

Creamy Vegan Coconut Rice Pudding image

Rich, creamy and luscious, and even better, gluten free and vegan! Please choose brown sugar or agave to keep it vegan.

Provided by EmiliaRosa

Categories Everyday Cooking Vegan Breakfast and Brunch

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ cups water
1 cup uncooked brown rice
1 (14 ounce) can coconut milk
½ cup vanilla soy milk
¼ cup golden raisins
3 tablespoons agave nectar, or more to taste
1 tablespoon buttery spread (such as Smart Balance®)
2 whole star anise pods
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ cup sliced almonds

Steps:

Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Combine cooked rice, coconut milk, soy milk, raisins, agave nectar, margarine, star anise, vanilla extract, and cinnamon in a pot. Bring to a boil over medium heat and reduce to a simmer. Cover and cook for 10 minutes. Remove from heat and allow to set until liquid is absorbed, about 10 minutes. Remove star anise and garnish with almonds.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 41.8 g, Fat 18.7 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 13.2 g, Sodium 37.8 mg, Sugar 12.8 g

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