A comforting and creamy, yet dairy free dessert, perfect those cooler evenings. This dairy free coconut rice pudding recipe is perfect served with chocolate sauce, stewed strawberries or cinnamon and honey.
Place a large saucepan or casserol pan onto the stovetop. Add the coconut milk, cardamom powder, vanilla extract and honey. Turn to a high heat and stir until well combined and the honey is completely dissolved.
Add the arborio rice and stir frequently while boiling to avoid rice sticking to the bottom of the pan.
Continue this process until the arborio rice has absorbed most of the liquid and is tender. Place the lid onto the saucepan and turn off the heat.
Chocolate Ganache
Place a small saucepan filled ⅓ of the way with water onto the stove top. Top with a heatproof bowl (glass or stainless steel works well) and bring to a high heat. Add the dark chocolate and stir occasionally until melted.
Once the chocolate is melted add the coconut milk and whisk until smooth and glossy. Turn off the heat.
Stewed Strawberries
Add the halved strawberries, water and maple syrup to a medium saucepan. Stir to combine and bring to a medium heat. Simmer, stirring occasionally, until the strawberries are tender and the liquid begins to reduce.
To serve
To serve, divide warm rice pudding between four bowls. Top with either stewed strawberries, a dollop of ganache or a dusting of cinnamon powder and a drizzle of honey.
Notes
Tips for Re-Heating
If making the chocolate sauce in advance, return to a smooth consistency by gently heating in the heat proof bowl placed onto a saucepan of water on a high heat. To re-heat rice pudding on stove top, simply add another ½ cup of coconut milk and stir while reheating to bring back the creamy texture.
Storage
Store rice pudding and chocolate sauce in a sealed container in the fridge. Rice should be consumed within 3 days of cooking. Nutrition facts are an estimate only.