🍚 Coconut Milk Rice Pudding with Nutmeg

🍚 Coconut Milk Rice Pudding with Nutmeg

Pure British school-dinner nostalgia — but vegan !

🛒 Ingredients

• 1 cup arborio or pudding rice 🍚

• 3 cups coconut milk 🥥

• 1/4 cup maple syrup or sugar 🍁

• 1 tsp vanilla extract 🌼

• 1/2 tsp ground nutmeg 🌰

• Pinch of salt 🧂

• Optional: raisins, cinnamon, toasted coconut 🧺

👩‍🍳 Instructions

1. Rinse the rice under cold water until clear 💦

2. In a saucepan, combine rice, coconut milk, sweetener, vanilla, salt 🔥

3. Bring to a gentle boil, then reduce to low and simmer uncovered for 30–40 min, stirring often 🥄

4. When thick and creamy, add nutmeg and any extras 🌰

5. Serve warm or chilled, topped with toasted coconut or fruit 🍓

💡 Extra Tips

• Stir frequently to avoid sticking!

• For extra creaminess, add a splash of oat milk at the end 🥛

• Make it festive with orange zest or cardamom 🍊

• Store leftovers in the fridge for up to 3 days ❄️

🌱 Benefits & Vitamins

• Coconut milk: rich in healthy fats & manganese 🥥

• Rice: source of energy & B vitamins 🍚

• Nutmeg: supports digestion & adds antioxidants 🌰

• Naturally dairy-free, gluten-free, and comforting 💚

❓ FAQ

Can I use other plant milks? Yes! Almond, oat, or soy milk work well — coconut gives the richest texture.

Is it freezer-friendly? Not ideal — rice pudding tends to separate when frozen.

Can I make it sugar-free? Absolutely! Use stevia, erythritol, or skip sweetener and top with fruit 🍌