Description
This creamy rice pudding is made with coconut milk and is flavoured for orange zest for a delicious dessert you’ll love!
Ingredients
Units
Scale
- 2 cups light coconut milk
- 1/2 tsp cinnamon or 1 cinnamon stick
- 1/2 tsp vanilla extract
- 2 tbsp cane sugar (can sub maple syrup)
- 3/4 cups arborio rice (can sub jasmine rice)
- 2 tsp orange zest
- 1/2 cup water*(if needed, see note)
Instructions
- Place the coconut milk, cinnamon, vanilla extract and sugar together in a medium pot on medium-high heat and bring to a light boil. If using a cinnamon stick, remove it before adding the rice.)
- Lower the heat to medium-low, then add the rice to the pot and mix together.
- Continue to mix the rice every couple of minutes until the rice begins to thicken into a porridge.
- The rice pudding is done once the rice is thickened and is soft. (take a bit to see.) If the rice is still a little hard inside but the porridge is thick, add a little water to the rice pudding and continue to cook on medium-low.
- Mix in the orange zest at the end before serving.
Notes
*if the rice pudding starts to thicken and the rice isn’t cooked, add a little bit of water, 1/4 cup at a time and mix it into the rice on medium-low heat. Keep adding as needed until the rice is cooked.
Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1
- Calories: 330
- Sugar: 6g
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
