Drunk and Tropical Rice Pudding
 
Prep time
Bake time
Total time
 
Arborio rice is a short grain rice used in risotto dishes, it is known for it's creaminess. If you can't get that you can use regular rice but you will have to increase the plant milk by 1 cup
If you are using a different sugar (like agave, maple or stevia like me) add it at the end of the cooking time, with the raisins
A combination of coconut milk and another plant milk seems to be the best, as (to me) the coconut milk is too high in fat and leaves a fatty feel, whereas a combo of almond or rice milk and coconut together is really nice
Serves: 8 servings
Ingredients
  • Plant Milk of your choice 4 Cups (canned coconut is best for the tropical-coconut- version, but for the regular recipe below - reduced fat, I use rice milk *see recipe below)
  • Arborio Rice ½ cup + 1 Tablespoon
  • Sugar 8 Tablespoons Or 4 packets of Stevia
  • Vanilla Bean 1 or 2 teaspoons pure vanilla extract
  • Dark Raisins ⅓ cup
  • Your favorite Rum 4 Tablespoons (60ml)
  • For the Pineapple Rum Salsa
  • Fresh Pineapple 1 cup minced fine
  • Raisins ¼ cup minced fine
  • Dark Rum 1 cup (237ml)
  • Granulated Sugar ½ cup (100g)
  • For the Garnish:
  • Optional Coconut Whipped Cream *reddi wip or homemade is great too! Click here
  • Coconut lightly toasted ½ cup
  • 1 Recipe Coconut Shortbread Cookies recipe below
Instructions
  1. For the Rice Pudding:
  2. Soak the raisins in rum overnight preferably, then drain but reserve the rum for the pineapple rum salsa
  3. Combine the plant milk(s) with the arborio rice, scraped vanilla bean pod *if using* and the sugar in a medium heavy bottom sauce pot
  4. Bring to a boil stirring often, then reduce heat to medium and simmer stirring occasionally for about 30 minutes until thick.
  5. Add the drained raisins, the stevia if you are using that instead of sugar and remove the vanilla bean pod. (Add the vanilla extract now if you are not using the bean)
  6. Divide the rice pudding into the acetate lined molds *as shown in the video and then place a baked and cooled coconut shortbread firmly into each one.
  7. Refrigerate for at least 2 hours until firmly set and cold before unmolding
  8. Serve with Pineapple Rum Salsa, recipe follows
  9. Pineapple Rum Salsa:
  10. Combine the sugar with the reserved rum and the additional 1 cup of rum
  11. Bring to a boil over high heat, then reduce heat to a low simmer and reduce to about ½ its volume, it will start to get slightly thick and syrupy.
  12. Add the minced pineapple and raisins and cool, pour over rice pudding before serving
Notes
Rice Pudding can be made several days ahead of time, keep refrigerated until serving.

Pineapple Rum Salsa can also be made up to 4 days in advance and stored in the refrigerator until serving

If you are just making rice pudding without all the extras and garnishes, store in a large container with a lid for up to 1 week in the refrigerator
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-rice-pudding/