My Sunday Breakfast.....Totally Delicious!!

This vegan rice pudding ain’t gonna make itself! So let's start :)

What do you need?

1 cup white or brown rice
1 can of full fat coconut milk
1/4 cup maple syrup
2 tsp vanilla extract
1 cup unsweetened almond milk
pinch of salt (optional)
1 cup raisins (optional)

Toppings:

2 tsp cinnamon
1 banana
vegan nutella (hazelnut cream)

The toppings are your choice... what do you prefer? Blueberries? Raspberries? Nuts?
Be creative!

1.) Pour one can of full fat coconut milk into a sauce pan and let boil.

2.) Rinse and drain the rice well before adding it to the boiling coconut milk.

3.) Let it boil for 5 minutes, cover, then lower down to a simmer for 20 minutes.
Remove lid, stir, add in the maple syrup, vanilla extract, cinnamon, 1 cup of almond milk, and mix well. (You can add the raisins here)

4.) Continue to cook for another 10 minutes. The rice will have absorbed a lot of the milk. If you'd like it a little more creamier add another 1/2 cup of almond milk.

5.) Stir frequently so the rice doesn't stick to the bottom of the pan.

6.) Remove from heat and let cool for at least 5 minutes. Serve in glass bowls or cups, top with bananas, cinnamon and vegan hazelnut cream.

You can eat this immediately or store it in the fridge until it's cool.
For extra creaminess once cooled, pour a little bit of almond milk over the top.

Enjoy your delicious vegan rice pudding!

Namasté,
Nici