Vegan Rice Pudding

A cozy, spiced dessert made with leftover rice and creamy coconut milk—simple, comforting, and endlessly customizable.

Ingredients

• 2 cups leftover cooked rice

• 1 (13 oz) can unsweetened organic coconut milk

• 2 cups almond milk (or other nut milk, such as MALK brand)

• 1/4 to 1/2 cup sugar (adjust based on preferred sweetness)

• 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)

• 1 bay leaf (optional)

• 1 teaspoon cardamom

• 1 large strip of lemon rind

Instructions

1. Cook the Rice Pudding
   Add the rice, coconut milk, almond milk, sugar, cinnamon stick, bay leaf (if using), cardamom, and lemon rind to a heavy-bottomed pot. Bring to a gentle boil over medium heat. Reduce heat to low and simmer for 20 minutes, stirring occasionally. If it starts to dry out, add more milk as needed. Taste and adjust sweetness if desired.

2. Remove and Discard
   Take out the cinnamon stick, bay leaf, and lemon rind before serving.

3. Serve with Toppings
   Serve warm or chilled with your favorite toppings—fresh fruit, toasted nuts, dried fruit, or a bit of dark chocolate all work beautifully.