Eosinophilic Esophagitis Friendly Vegan Cinnamon Coconut Rice Pudding
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Learn more →Ingredients
4 servings
- 1 cup short-grain white rice (such as arborio or sushi rice)
- 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
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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