Vegan Coconut Rice Pudding

Preparation time: 60-90 minutes | Serves: 4 people

I grew up eating an Indian version of rice pudding known as ‘kheer’. This recipe is lovingly adapted from that traditional dessert, spiced with cardamom and cinnamon, but I’ve made mine with coconut milk for a plant based experience. I love serving this rice pudding with warm fruit - like my roasted plums - for an elevated breakfast or dessert.

What is rice pudding?
Rice pudding has several variations across cultures worldwide. In India, it’s often flavoured with cardamom and saffron. Greek versions have cinnamon and lemon or orange zest, while in the Middle East, rice pudding is often served with pistachios and rose water. At its heart, this comforting dessert requires just three basic ingredients: rice, milk and sugar. As the rice slowly cooks, its natural starches break down, creating a creamy pudding with rice grains that add a lovely texture.

How to make and serve my coconut rice pudding -
As with any rice recipe, the preparation is important. Wash the rice 3-4 times, then soak it for about 30 minutes in warm water. I recommend using medium-grain rice as it contains more starch leading to a creamier texture.

I like to layer the flavours in this pudding - cardamom and cinnamon are gently toasted in coconut oil, followed by the drained rice. Brown sugar provides a caramel like sweetness, which pairs well with the coconut milk.

I use a pressure cooker to speed up the process for this recipe, but a traditional stovetop method works beautifully too. Find more suggestions and tips in the recipe notes below.

Ingredients

• 1 cup medium grain rice, washed and soaked for 30 minutes

• 2 tsps. coconut oil

• 5-6 cardamom pods

• 1 cinnamon quill

• 1 cup brown sugar

• 400 ml (1 can) full-fat coconut milk

• 4 cups water

• Roast plums, honey and slivered almonds - to serve

Method

1. Heat the coconut oil in a pressure cooker, lightly toast the cardamom and cinnamon stick until fragrant (1-2 minutes).

2. Add the drained rice to the spiced oil and toast for 2-3 minutes, stirring gently to coat each grain.

3. Pour in the coconut milk and brown sugar. Stir until dissolved, then add the water.

4. Pressure cook for 4 whistles. Allow the pressure to release naturally.

5. Carefully open the cooker and stir the rice pudding. If needed, add more water gradually to achieve your desired creamy consistency.

6. To serve, top with plum compote, slivered almonds and honey.

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RECIPE NOTES

Swaps, Serves & Storage

1. What rice should I use for this recipe?
   Use short grain rice for this recipe. Jasmine rice will also work well.

2. Can I use white sugar instead of brown sugar?
   You can use white sugar, coconut or palm sugar for this recipe too. Remember to adjust the amount of sugar depending on how sweet it is.

3. Can I use normal milk instead of coconut milk?
   I love the taste of coconut in this dairy-free rice pudding, but you can use full cream or skim milk or even almond milk for this recipe.

4. How do I serve the rice pudding?
   I like eating this dish with warm fruit and nuts for texture. You can serve it warm or cold with honey, maple syrup, a dusting of cinnamon or some orange zest. Raisins or sultanas and toasted cashews will also make a great topping.

5. How do I cook this rice pudding on the stove if I don’t have a pressure cooker?
   Follow the first steps to toast the spices and rice. Add the coconut milk and sugar, then bring to a gentle simmer. Cook for 45-50 minutes on low heat, stirring every 10 minutes. Add water as needed to keep it creamy and prevent the rice from drying out.

6. How do I store the rice pudding?
   The rice pudding will store well in an air tight container for up to 5 days. Reheat with a splash of water in the microwave before serving.

Check out my other breakfast recipes -

Homemade Bagels 
My Everyday Oatmeal
Blueberry Buttermilk Pancakes
Chocolate Tahini Banana Bread