#bxllockdown Day 48
Hero Week / Desserts/ Recipe 1

Kicking off Desserts week with Vegan Rice Pudding recipe (if don’t like vegan you can use full fat milk and a cup of cream)

Vegan rice pudding is a thick and creamy sweet pudding made with almond and coconut milk. You don’t have to be vegan to enjoy this delicious dessert! In fact, I normally can’t stomach milk rice pudding because I dislike milk but really enjoy this pudding.

This easy recipe is gluten-free and dairy-free and guilt free (very small amount of sugar in it) and cinnamon free. My family is not crazy about cinnamon so I opted out. I added pomegranate seeds to the finished product to give it a bit of sweet-&-sour crunch.

Curious to hear what you think.

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What you need:

• 1 1/2 cups rice (basmati, jasmine or sushi rice will work in this pudding)
• 1/4 cup sugar
• 1 vanilla bean, seeded and scraped (or 1/8 tsp of vanilla extract)
• 3 1/2 cups Almond Milk
• 3 1/2 cups Coconut Milk
• pinch of sea salt
• pomegranate seeds

What you do:

1. Rinse the rice with water
2. Add rice to a saucepan with sugar, vanilla bean (extract) and a pinch of salt
3. 1 cup of almond milk
4. Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes.
5. 1 cup of coconut milk
6. Gradually add the coconut and almond milk, — about 1/2 cup at a time as the milk is absorbed by the rice – before adding more.
7. Save 1 cup of almond milk for later
8. After 20-25 minutes, the rice pudding will be thick and creamy
9. Let cool a little and then gently stir in the last cup of almond milk.
10. Remove vanilla bean (if using)
11. Into serving dishes (or glasses of your choice) spoon in a table spoon of pomegranate seeds and then spoon in the rice pudding
12. Garnish with fresh pomegranate seeds (or berries)

Enjoy!