This rice pudding recipe is gluten-free, soy-free, AND vegan, so you’ll be hard-pressed to find someone who won’t enjoy it! Made from coconut milk, this warming winter treat provides ample medium-chain triglycerides which are believed to provide energy for athletes and be a fat source that is less likely to be stashed away by the body for future use. Coconut is popular in Ayurvedic medicine and cooking, and is well known for its antimicrobial properties and its ability to balance fats in the bloodstream. I created this recipe in response to having a delicious coconut-ginger tapioca pudding at my local health food store earlier this week.
- 1/2 cup uncooked brown rice
- 1 cinnamon stick
- 2 cups coconut milk (or 1 can + 2 oz. water or non-dairy milk alternative)
- 1-2 tsp. vanilla extract
- 1/4 cup date sugar (or sucanat)
- 1/4 cup candied ginger bits
Place rice in a small saucepan with the cinnamon stick and add water until just covered. Bring rice to a boil and turn heat down to simmer for 15-20 minutes. Remove cinnamon stick.
Add coconut milk, vanilla, and date sugar and simmer for 15 minutes.
Add candied ginger and simmer 15-20 minutes longer, until most of liquid is absorbed. Be sure to turn heat off when some liquid remains, as it will thicken upon cooling.
Serve warm or cold, and garnish with shredded coconut if desired.