This rice pudding takes inspiration from Horchata, a delicious rice beverage flavored with cinnamon and other warm spices. Using coconut milk, this recipe is a vegan delight and oh-so gooey that you’ll probably want to make enough for seconds! Enjoy it warm or cooled down.
1 package Original RightRice
1 13.5 oz. can full fat coconut milk
¼ cup maple syrup
1 tsp. vanilla paste
1 tsp. ground cinnamon
1 tsp. ground nutmeg
Coconut whip for garnish (optional)
Cook the RightRice according to the instructions on the package. (Use a medium sized-sauce pan for this, and you can keep that as your pan for the entire recipe.) While it cooks, measure out the rest of the ingredients and set aside.
Once done, add the coconut milk, maple syrup, vanilla bean paste, cinnamon and nutmeg into the pan with the cooked right rice. Cook the mixture over medium heat, stirring occasionally.
Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring regularly, for 20 minutes. The liquid will have reduced and the pudding will finally be thick, ‘pudding’ texture. Remove the stove, let cool, and serve with a little coconut whip and fresh nutmeg and cinnamon! Leftovers last in the fridge for up to a week.