Vegan Rice Pudding

Ingredients:

3/4 cup jasmine rice;

1 1/2 cup water;

1/4 tsp salt;

4 cups almond milk;

1/2 cup sugar;

2 tsp vanilla;

dash of cinnamon;

almonds (optional garnish).

Preparation:

In a large saucepan, bring salted water and rice to a boil over high heat. Reduce heat to medium-low, cover, and simmer for approximately 15 minutes or until water is absorbed and rice is fluffy.

Add the almond milk and sugar to the rice and increase heat to medium. Stirring frequently, cook for 30–40 minutes until the mixture is thick and creamy. Remove from heat and stir in vanilla. 

Pour into 7–8 ramekins and cover with plastic wrap if you don’t like pudding skin. Once the pudding has cooled, or if you want to serve it warm (as I do), garnish with dashes of cinnamon and almonds, as desired.

Take a taste, close your eyes, and try to imagine heaven being better than this. Just try.

Triple Chocolate Pudding

Ingredients:

3 tablespoons natural cane sugar;

2 tablespoons cornstarch;

1/8 teaspoon salt;

2 cups So Delicious Dairy Free Chocolate Coconut Milk;

1 tablespoon cocoa powder;

1/4 cup dark chocolate chips;

1/2 teaspoon vanilla.

Preparation:

In a medium bowl, whisk together sugar, cornstarch, and salt until well combined. Set aside.

In a small saucepan over medium heat, combine coconut milk, cocoa powder and chocolate chips until chips have melted into the milk, whisking continuously.

Once chips have melted, pour in the dry ingredients and continue whisking until pudding begins to boil.

Turn down heat, and stir until pudding thickens and coats the back of a spoon.

Remove from heat, stir in vanilla, and pour into individual serving cups. Serve warm or chilled. Pudding thickens as it cools.