At the Food Forest Kitchen Restaurant of Eco-Logic Restaurant we have a no-food-waste policy. This means we get really creative with some of the food 'left overs' (if any....). Vegan creamy rice pudding is an incredible nice dessert, creamy, sweet and with a bit of cinnamon. It is easy to make and you can serve it hot or cold. Use your own home made coconut milk and brown rice to make this amazing recipe.
VEGAN CREAMY RICE PUDDING
Prep : 10 min Cook: 30 min Ready in: 40 hours Serves: 8 small glasses
INGREDIENTS
1,5 cups home made soy milk (or other plant based milk)
1 cup home made coconut milk
1 cup cooked brown rice
1/2 cup raisins or other dried fruit (optional)
1/4 cup honey, plus more to taste
1 teaspoon vanilla extract
1 teaspoon orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons coconut oil
1/2 teaspoon salt, or to taste
EQUIPMENT
Large pot
Whisk
Measuring cups
Glasses or bowls for serving
PREPARATION
Cook your rice
Make your own soy milk
Make your own coconut milk
METHOD
Add all ingredients, except the salt and coconut oil, to a large pot.
Stir the ingredients together and place the pot over medium heat.
Bring the liquid to a boil.
Lower the heat and allow to cook at a low simmer
Stir occasionally, scrape the bottom of the pot with a spoon to remove any sticky rice
Let it cook for about 20 minutes, or until it reaches your desired thickness.
Remove the pot from the heat.
Stir in the coconut oil, spoon by spoon to make the pudding more creamy, and salt to your liking.
Taste test and add more honey if you want it more sweet
Let the pudding cool for a bit. Chill for later or serve warm.
Serve in a glass or small bowl with some cinnamon sprinkled on top
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.