Vegan Coconut Rice Pudding
2 ½ cups dairy-free milk
1 13.5 oz can of coconut milk
¼ cup pure maple syrup
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground clove
¼ tsp ground cinnamon
1 tsp vanilla extract
⅛ tsp salt
1 medium orange, zested and juiced
2 cinnamon sticks - optional
1 cup Neilly’s Premium White Long Grain Rice
Dried fruit for topping, optional
Toasted shredded coconut for topping, optional
In a large pot, add the dairy-free milk, coconut milk, maple syrup, ground ginger, ground nutmeg, ground clove, ground cinnamon, vanilla extract, salt, and orange juice and zest. Add cinnamon sticks if using.
Stir and let come to a simmer on medium heat.
Once simmering, add the rice and reduce the heat to low. Cook for 20-30 minutes, stirring occasionally and scraping the bottom of the pot to remove any rice that may stick. Cook until the rice is done and the desired consistency is achieved.
Remove from the heat and let cool for 10-15 minutes before serving. Enjoy topped with toasted coconut and dried fruit of choice.