Dairy-Free Rice Pudding with Coconut Milk and Cinnamon

Ingredients

• 1/2 cup Arborio Rice
• 2 cans (13.5oz) Full-Fat Coconut Milk
• 1/2 cup Sugar
• 1 Cinnamon Stick
• 1 teaspoon Vanilla Extract
• to taste Ground Cinnamon

Instructions

1. 1Place the 1/2 cup of Arborio rice in a fine-mesh sieve. Rinse the rice under cold running water for about 1 minute, or until the water runs clear from the bottom of the sieve.
2. 2In a medium saucepan, combine the rinsed 1/2 cup of Arborio rice, the 2 cans (13.5oz each) of full-fat coconut milk, the 1/2 cup of sugar, and the 1 cinnamon stick.
3. 3Place the saucepan over medium heat (a burner setting that typically heats to approximately 300-325°F or 150-163°C). Bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pan. Once the mixture is simmering (small bubbles gently breaking the surface), reduce the heat to low (a burner setting that typically maintains a temperature around 200-225°F or 93-107°C).
4. 4Cover the saucepan with a lid and cook for 40 to 45 minutes, stirring every 5-10 minutes. The pudding is ready when the 1/2 cup of Arborio rice is tender and has absorbed most of the liquid, resulting in a thick, creamy consistency.
5. 5Remove the saucepan from the heat. Stir in the 1 teaspoon of vanilla extract, then carefully remove and discard the 1 cinnamon stick.
6. 6Allow the rice pudding to cool slightly in the saucepan for about 10-15 minutes, which will allow it to thicken further. Before serving, sprinkle with ground cinnamon to taste. Serve the dairy-free rice pudding warm or chilled, as desired.

Substitutions

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