Rice Pudding

Rice Pudding


1 Cup Cooked White Rice (We used Jasmine Rice)
1 Cup Milk of Choice (If Nondairy, Use Unsweetened, Plain)
½ Cup Full-Fat Coconut Milk
¼ Cup Maple Syrup
½ Tbsp Cornstarch
1 Tsp Vanilla Extract
Pinch of Salt



  1. In a saucepan over medium heat, add the milk, maple syrup, cornstarch, and sea salt. Whisk to combine, then add the rice. Cook for 10-15 minutes, stirring occasionally, until the rice has absorbed most of the liquid. 
  2. Add in the coconut milk and vanilla extract and stir constantly for about 2-3 minutes until the mixture thickens, but is still pourable. Remove the pot from the heat and let the pudding cool slightly before adding any toppings. Enjoy!



Other Recipes