Coconut Caramel Rice Pudding (plant-based) Recipe
Creamy Plant-based Jasmine Rice Pudding made with Coconut Cream, Madagascar Vanilla Beans and Agave served with a sweet Organic Caramel Sauce and a dash of Nutmeg.
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Ingredients
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Pudding
Method
Preparation
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed jasmine rice, coconut cream, and water. Bring to a boil over medium-high heat.
- 3
Simmer
Once boiling, reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is tender and the mixture has thickened.
- 4
Flavor the Pudding
Slice the vanilla bean in half and scrape the seeds into the rice pudding. Add the agave syrup and a dash of nutmeg. Stir to combine.
- 5
Serve
Spoon the pudding into serving bowls and drizzle with organic caramel sauce. Top with an additional sprinkle of nutmeg if desired.
