Eosinophilic Esophagitis Friendly Vegan Coconut Rice Pudding
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ cups water
- ¾ cup jasmine rice, rinsed
- ¼ tsp fine salt
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp ground cardamom
- ¼ tsp ground cinnamon (optional)
For serving
- toasted coconut flakes, for serving (optional)
- fresh mango or berries, for serving (optional)
Instructions
- 1
Combine the coconut milk, water, rinsed rice, and salt in a medium saucepan over medium-high heat, stirring to break up any coconut cream solids, until the mixture just comes to a boil.
- 2
Reduce the heat to low and cook, stirring every 3–4 minutes and scraping the bottom of the pan to prevent sticking, until the rice is tender and the mixture has thickened to a loose, porridge-like consistency, about 30–35 minutes. The pudding will look slightly thinner than you want — it thickens further as it cools.
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