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Title: Tropical Rice Pudding

1/2 C arborio rice
1 C water
1 1/2 C light coconut milk
1 1/2 C vegan milk
1/2 C sugar
1/4 C unsweetened coconut
2 T dried pineapple, chopped
1/4 t nutmeg
1/4 t salt
1 T arrowroot flour
1/2 t coconut extract

Rinse rice and place in a medium-large saucepan with water. Bring to a boil, then reduce heat to low. Cover and cook for 12-13 minutes. Add the coconut milk, 1 cup vegan milk, sugar, coconut, pineapple, nutmeg, and salt.

In remaining 1/2 cup vegan milk, mix in arrowroot flour until well dissolved. Add this to the saucepan and bring mixture to a boil, then immediately reduce the heat to very low. Cover and simmer for roughly 40 minutes, stirring every 10-15 minutes.

Then remove cover to let mixture reduce for about 8-10 minutes, stirring frequently to prevent a skin from developing on the surface. Pudding should be nicely thickened, and will thicken more once chilled. Remove from heat and stir in coconut extract. Cover and cool a little before serving.

From Everyday Vegan
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