This vegan Mexican rice pudding recipe is perfect for everyone, for all the people that follow a plant-based diet, for vegetarians and omnivores. It is delicious creamy amd tangy. It is perfect as a dessert, treat or even breakfast.
Put the rice and cinnamon stick with the two cups of water in a 4 qt. saucepan at medium-low heat. Cover and let for 15 minutes or until the rice is al dente.
When the rice is almost ready (there will still be a bit of liquid in the pot), add the sugar, and two cups of coconut milk. Let it simmer for 10 more minutes until the rice is completely cooked and the sugar is dissolved.
Add the raisins and lemon zest. Cover and let it sit until it is room temperature. You are looking for a sticky, pudding-like consistency.
Serve warm or at room temperature, and finish with a sprinkle of ground cinammon.