Vegan Mexican Rice pudding
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.
- 1 cup brown rice
- 2 cups water
- 2 cups coconut milk
- 1 stick cinnammon
- ¼ cup sugar
- 1 cup raisins
- ½ teaspoon lime or lemon zesst
Put the rice and cinnamon stick with the two cups of water in 2qt. 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, two cups coconut milk, and powder cinnamon. Let it simmer for 10 minutes and the sugar is dissolved.
Add the raisins and lemon zest. Cover and let it sit until it is room temperature.
Serve warm or at room temperature.
Keep in the fridge and reheat the leftovers.
Calories: 2210kcal | Carbohydrates: 324g | Protein: 27g | Fat: 102g | Saturated Fat: 87g | Sodium: 133mg | Potassium: 2700mg | Fiber: 18g | Sugar: 50g | Vitamin C: 14mg | Calcium: 235mg | Iron: 22mg