3 Ingredient Mexican Vegan Rice Pudding

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Today I bring you a Vegan Rice Pudding that is so delicious you will not believe it has 3 ingredients. This recipe uses condensed and evaporated coconut milk. If you are allergic to coconuts you can easily replace these with soy or almond products alike. It is perfect as a cold dessert after dinner and just as delicious served in a warm breakfast with your preferred toppings.

In many homes rice pudding is served with raisins or a dash of cinnamon but the toppings are completely optional. Once you make this dish you will see how it goes so well on its own. This recipe is great in your lunch box for a quick snack during break. In addition to adding it to your lunch box you can also take it to potlucks.

I am going to let you in on a little secret I made this rice pudding with sushi rice because that is all I had in my pantry. But spoiler alert it came out SO DELICIOUS and the texture was just so softer. In the past I had always used long grain rice but had been craving sushi hence why this recipe was developed and I couldn’t wait for you to try it.

Now I know coconuts are not everyone’s cup of tea so if you are allergic don’t worry, finding almond or soy condensed milk and evaporated milk is easily accessible and they both provide the same great flavor. This rice pudding gets better overnight so if you have a little extra time and can resist not digging in right way, let it sit overnight in your refrigerator and enjoy it the next day. I guarantee you will be in for a treat.

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Before we start make sure you use a non stick sauce pan as the sugar in the condensed milk will want to stick.

Coconut Rice Pudding

Prep Time1 minute min

Active Time39 minutes mins

Total Time40 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American, Mexican

Keyword: delicious, easy, homemade, how, make, pudding, rice, to

Yield: 4

Author: conflictedvegan

Cost: $5

Equipment

• Stove
• Sauce Pan (non stick)

Materials

• 1 Cup White Rice
• 1 11 oz Sweetened Condensed Milk I used coconut but this is optional
• 1 12 oz Evaporated Milk I used coconut but this is optional
• 3 Cups Water

Instructions

• Place your sauce pan on an open flame and begin to boil the 3 cups of water with the rice for 12 minutes.
  
• After 12 minutes your rice will be fluffier so gently pour in the evaporated milk and condensed milk and proceed to simmer all ingredients for 28 more minutes.
  
• Make sure to stir at least every 3 minutes to prevent the rice and condensed milk from sticking and don't forget that these 28 minutes must be at a low simmer.
  
• You will know your rice pudding is done when your entire kitchen smells so delicious and the rice pudding has absorbed all the flavors of the plant milks and the water. All that is left is for you to make that tough decision of enjoying it while warm and freshly made or chilling it in the fridge overnight.
  

Notes

I hope you enjoy this rice pudding as much as I did.  Make sure to subscribe to my newsletter so you never miss new delicious food.

 

Want more coconut recipes? Try this Easy Coconut Rice and Red Beans from our friends at A Taste for Travel.