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Coconut Milk Brown Rice Pudding with Caramel

coconut brown rice pudding

coconut brown rice pudding, vegan

Sometimes I forget how much I love rice pudding. That is until I eat a warm creamy spoonful of it and my mouth and body fills with bliss. For one thing, it is super easy to make. Especially if you are using leftover rice — as I suggest for this recipe. Rice pudding is also very versatile and ranks high on the “cozy desserts” scale. Warm, creamy, infused with cinnamon, coconut and sweet agave flavors — this Coconut Milk Brown Rice Pudding drizzled in easy chia caramel is your new go-to recipe for a cozy sweet bowl. Serve it for dessert or even as a sweet breakfast! Try this dessert to crave — and feel good about!

Coconut Milk Brown Rice Pudding
serves 2

3 1/2 cups cooked brown rice
1 cup coconut milk (light or full fat) — for a lighter pudding sub with non-dairy
1/2 cup non-dairy milk (use more for a thinner pudding)
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
1/2 tsp vanilla extract
2 Tbsp raisins or another dried fruit (optional)
2-3 Tbsp agave or maple syrup
1 tsp vegan butter

Drizzle over top: 1-2 Tbsp coconut or non-dairy milk. And chia caramel.

Directions:

1. Heat a soup pout to medium high.

2. Add all ingredients to pot. Stir continuoulsy and bring to a boil.

3. Turn heat to medium and continue to simmer until most of the coconut milk has been absorbed. Add more liquid if you like a softer rice pudding with more hydrated rice.

4. Allow to cool 2-5 minutes before serving. This will allow the pudding to firm up and cool a bit.

5. Serve with chia caramel and cinnamon over top.

Read more from Kathy on Kathy’s blog, Healthy. Happy. Life!

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More on Family Kitchen:

Chocolate Peanut Caramel Vegan Pudding

19 Ways to Detox Your Diet in 2012

25 Healthy Foods to Add to Your Diet in 2012

21 Bowls for Healthy Winter Eating

Plus, check out 10 creative ways to eat pudding!

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