1 cup of white short grain rice
1 ½ cups of Almond Milk (found near the canned milk or the organic food section)
1 cup of cream of coconut
1 tablespoon of vanilla extract
3 cinnamon sticks
3 cups of water
2 tsp cinnamon powder
¼ cup of raisin (optional)
Bring water and cinnamon sticks to a boil for about 10-15 minutes.
Remove sticks and add rice. Reduce heat and cook rice until it is tender and water is completely absorbed.
Stir in almond milk , cream of coconut and vanilla extract. Cook for an additional 10-15 minutes on low heat. Stir occasionally to keep the rice from sticking.
Add cinnamon powder and raisin. Stir and remove from heat. Let stand for a couple of minutes before serving to allow raisin to plump up. For a creamier taste, reduce water and increase milk.
- Substitute white rice with brown rice for more fiber. Keep in mind that you will need to cook rice longer before adding the milk and cream of coconut. So this will require more water.
- Substitute cream of coconut with Splenda
- Replace raisins with other dried fruits richer in antioxidants and fiber such as cranberries, pomegranate, raspberries, etc.
- Drizzle honey more natural sweetness
A quick and healthier version of the traditional rice pudding.