Coconut Lemon Rice Pudding
makes 4 petite dessert portions
This is the perfect dessert, or a sweet breakfast to start off your day. The lemon flavor in this pudding is solely from the lemon peel. It dissolves as it cooks and gives the lightest lemon taste and scent to the pudding. Delicious.Read more about this recipe at VeganYumYum.
3/4 cup coconut milk
1 1/4 cup soy milk
1 1/2 tablespoon sugar
1 lemon (organic if possible)
1/2 cup brown basmati rice
prep: 10 minutes
total: 1 hour 40 minutes
vegetable peeler
4 ramekins
bowl
whisk
1. Preheat oven to 250F. With a vegetable peeler, peel four strips of zest from a lemon, each about 1"x3". Chop the zest finely, and divide equally among the ramekins. Place 2 tablespoons of dry rice in each ramekin.
2. Mix coconut milk, soy milk, and sugar together, whisking until the sugar is dissolved. Pour about 1/2 cup into each ramekin. Bake for 90 minutes uncovered, stirring halfway through. A thin skin will develop while cooking, but this is normal, simply stir it back into the rice. The rice pudding is done when the liquid is absorbed and the rice is soft.
3. Allow to cool, or eat warm. Either way, it’s divine.
