Vegan Coconut Vanilla Rice Pudding
Ingredients
- For the Rice Pudding
- 1 cup sushi rice (or any rice will do)
- 2 cups water
- 250ml coconut cream
- 1/2 vanilla pod scraped, or 1 tsp vanilla paste or extract
- 2 tbsp brown sugar OR 1 tbsp maple syrup, honey or coconut sugar For the Toppings:
- 1 large or 2 small bananas
- 1 tsp coconut oil
- 1 tsp brown sugar
- 1/2 vanilla pod scraped, or 1 tsp vanilla paste or extract
Directions
- Start by boiling the rice in a medium pan with the water until all the liquid has completely evaporated. This should not take more than 20–30 minutes. TIP: whatever quantity you would like to make, just use 1:2 proportions of rice to water.
- Add the coconut cream, vanilla pod and sugar (or whichever sweetener you are using) to the rice and let everything simmer for another 20 minutes until you have a beautiful, creamy rice pudding-like consistency. TIP: If using fresh vanilla pod, once you have scraped it, pop the pod in the rice while it’s cooking for extra flavour, and remove before serving)
- While the pudding is simmering, slice the bananas horizontally and fry in a medium pan with the coconut oil. You want the bananas to turn slightly brown. Once cooked, finish them off with the vanilla and brown sugar.
- Once the rice pudding is done, ladle into bowls, and top with the caramelised banana.
