Low Sodium Vegan Cinnamon Coconut Rice Pudding

Total time45 min

Prep time5 min

Cook time40 min

Low Sodium Vegan Cinnamon Coconut Rice Pudding

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Ingredients

4 servings

1 cup short-grain white rice (such as arborio or sushi rice)
RiceSelect Sushi Rice In Jar - 32 Oz Mahatma Gluten-Free Short Grain Sushi Rice Ocean's Halo Sticky Rice, 32 oz La Preferida® Fancy Pearl Rice Tamanishiki Rice Super Premium Short Grain - 15 Lb
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1 can (13.5 oz) full-fat coconut milk
2 cups plant-based milk
1 cup water
3 tbsp maple syrup
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

ground cinnamon or ground nutmeg, for serving (optional)
fresh berries or sliced fruit, for serving (optional)

Instructions

1
Combine the rice, coconut milk, plant-based milk, and water in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer, stirring occasionally.
2
Once simmering, reduce the heat to low and cook uncovered, stirring frequently with a wooden spoon or spatula, for 30–35 minutes, until the rice is completely tender and the mixture has thickened to a creamy, porridge-like consistency that coats the back of the spoon.

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