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Prep time
3 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
My quick hack for comfort food, now vegan. It's a quick and simple rice pudding that comes together in a matter of minutes. It's infinitely riffable: adjust the flavor profile by changing out the cinnamon and nutmeg for cardamom pods or add a little maple syrup. Skip the raisins and add diced apples or top with walnuts or pistachios. Use your imagination and experiment. —Greg L.
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Ingredients
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2 cups
Cooked sushi rice
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13.5 ounces
Can of unsweetened asian coconut milk
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1/2 cup
Brown sugar
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1/4 teaspoon
Grated nutmeg
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1/4 teaspoon
Kosher Salt
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1/4 teaspoon
Ground cinnamon
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3 ounces
Raisins (~2 snack-size boxes)
Directions
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Place the coconut milk to a medium sauce pan over medium heat, add the brown sugar, nutmeg, salt and cinnamon, heat and stir until all ingredients have blended well.
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Add the rice to the mixture and stir for 10-12 minutes until the mixture thickens. Add the raisins and stir for an additional 1-2 minutes.
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Spoon the mixture into 4 custard cups and chill for 1-2 hours before serving. Top with whipped cream (OK, I know, not vegan) or chopped nuts before serving. Enjoy!
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