Vegan Rice Pudding

This recipe is vegan not because I'm vegan, but because the ingredients I chose to use were healthier and they just so happened to be non-dairy. Again, starting up with the guesstimates of ingredients:

Almond milk, a lot
1 can coconut milk
3 cups Basmati rice
~1/2 cup sugar
Pure vanilla extract

1. Prepare the rice by cooking it fully in your standard boiling water and pot.

2. Meanwhile, heat up the almond milk and coconut milk in a separate saucepan. Make sure the size of the pan you choose is enough for both the milks and the rice.

3. When the rice is done cooking, use a strainer to remove it from the pot and transfer it to the saucepan.

4. You have to wait a while here. Like really like 45 minutes. The pudding will thicken up and the consistency will feel less like a soup as you stir.


5. Once you've reached your desired consistency, either eat the pudding warm (I like to serve with plumped up raisins and cinnamon) or cold (after refrigeration). I really don't recommend a middle ground here: room temperature rice pudding is nastyyyyy.