Vegan Lebanese Rice Pudding
Vegan Lebanese Rice Pudding
This vegan Lebanese rice pudding is a creamy, plant-based take on the traditional dessert, infused with fragrant spices and coconut milk for a rich, indulgent flavour. Elevate this nourishing treat with crunchy pistachios packed with prebiotic fibres that nourish beneficial gut bacteria and support digestive health and immune function.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- ½ cup medium-grain rice
- ½ cup water
- 4½ cups coconut milk
- 1⁄3 cup pure maple syrup
- 1 tsp vanilla essence
- Pinch ground cardamom or cinnamon
- Optional: 1 tbsp rose water and/or 1 tbsp orange blossom water
- Handful pistachios, roughly chopped
- Handful sultanas or pomegranate seeds
Method
- Rinse the rice once under cold water and transfer it to a large saucepan.
- Add the water and milk to the saucepan, stirring to combine. Place over medium heat and stir occasionally until the mixture comes to a boil, about 10 mins. Reduce the heat to a gentle simmer, stirring every few minutes to prevent sticking. Cook until the rice is soft, about 15 mins.
- Stir in the maple syrup, vanilla and rose or orange water if using and continue cooking for 20-25 mins, stirring frequently until the mixture thickens to a pudding-like consistency.
- Divide the pudding between 4 bowls or ramekins. Let cool to room temperature, then cover and refrigerate until fully set and chilled.
- Before serving, garnish with crushed pistachios and other desired toppings.
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