My Nana used to say to me “You’ll miss me when I’m gone”, and boy she was right. I miss everything about her, including her rice pudding. She used to make it with evaporated milk, cream, and sugar, and would probably tell me that this “vegan thing” is complete nonsense! In tribute to my Nana, I’ve converted her famous recipe into MY vegan version. Heaven…
Prep Time: 5 minutes
Bake Time: 2 hours
1/3 cup aborio rice
400ml can organic coconut milk **
225ml nut milk (coconut, almond, hemp etc) **
4 tbsp agave nectar
pinch of salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1tbsp coconut butter, or Earth Balance
** The total liquid (milk and coconut milk combined) for this pudding is 2 1/2 cups.
Preheat the oven to 300F.
With some coconut butter or Earth Balance, grease an oven-proof baking dish (a quart size works quite well). Place all of the ingredients into the dish and give it a bit of a stir. Place in the oven.
Stir every 20-30 minutes until the pudding is baked, there will be a nice brown skin on the top.