Vegan Rice Pudding

I made this last week and it’s super delish! It’s the perfect thing to make when you have leftover rice, which is exactly why I made it.

Vegan Rice Pudding
Adapted from Alton Brown’s recipe

1 cup cooked basmati rice
1 1/4 cup almond milk
1  cup coconut milk
1/4 cup sugar (or a little less, with the raisins I find you don’t need as much sugar)
1/4 teaspoon ground cardamom
1/2 teaspoon of vanilla
1/4 cup raisins
1/4 cup chopped unsalted pistachios

Combine the cooked rice and almond milk in a large saute pan over medium heat. Cook until the mixture begins to boil and then drop the to low and simmer until it begins to thicken. Stir often to avoid clumping or sticking.

Add the coconut milk, sugar, cardamom, vanilla and turn the heat up to medium. Continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes.  Once the mixture does thicken, remove it from the heat and stir in the raisins and pistachios. You can serve it warm, chilled or at room temperature. I like mine warm.