After an indulgent Christmas, I entered the new year feeling pretty bloated, tired and low on energy. This guided the decision to opt for a more whole-food, plant-based approach to food, with as little processed ingredients as possible. This is easier to do when you’re at home just cooking for yourself, but I had friends coming over for dinner I thought SHIT, what do I make that’s tasty but not filled with 283,437g of sugar?
With the cold, gloomy weather, one dish was really speaking to me. Rice pudding.
But Is there a really tasty plant-based version?
I decided to throw some things into my slow cooker one Sunday afternoon and just hope for the best. Our lord and saviour Nigella must have been listening to my prayers, because it was absolutely delicious and ridiculously easy. It was so easy you almost feel guilty about how well it turns out. (Tell no one, just embrace feeling like a bloody culinary genius).
Here’s my Easiest Ever Coconut Rice Pudding recipe!
Makes 10 servings
- 150g pudding rice
- 1 can coconut milk (regular or light will do)
- 600ml oat or other non-dairy milk (I used Oatly Semi)
- 4 cardamom pods
- 2 tsp cinnamon
- 40g coconut sugar (plus a little extra for sprinkling)
Grease the sides of your slow cooker* with a non-dairy spread or butter.
Throw all your ingredients in and give it a quick stir.
Place on low setting, pop on the lid and leave for 3-4 hours.
After this time, switch off cooker and stir. If it needs a little more liquid, add some of your non-dairy milk. Don’t forget to remove your cardamom pods before eating!
*If you don’t have a slow cooker, this recipe will work on the hob too. You’ll just need to cook it in a large saucepan, bring it to the boil and then simmer for 30-35 minutes (or until the rice is cooked).
Serve warm or cold with some fresh fruit. Mango goes great with the rich, coconut flavour. Want it a little sweeter? Add a sprinkle of coconut sugar or agave.
This will keep for 3-4 days in an airtight container in the fridge, so leftovers are very much encouraged.
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