Lemon Coconut Milk Rice Pudding
Creamy and delicious, rice pudding is a classic comfort food. This version was remade for the 21st century, using coconut milk for a vegan pudding that you’ll find virtually indistinguishable from the traditional version that uses milk and eggs. For a bit of crunch, toss in a couple of tablespoons full of toasted coconut just before you serve.
  1. Add the water and lemon juice to a small pot, and bring to a boil.
  2. Add the rice as the water begins to boil.
  3. Stir, cover and simmer for about 20 minutes, until all the water has been absorbed, and the rice is soft.
  4. Now, add the coconut milk, sugar, lemon zest & cinnamon stick to the same pot, and continue to simmer for another 20 minutes.
  5. The pudding should be very creamy and thickened.
  6. Serve immediately.
Recipe Notes

NOTE: Try exotic purple Thai rice, red rice, or other colorful options for a visual flair.