AuthorJaxCategory
Yields1 Serving
Ingredients
 1 can Coconut milk (only the cream is needed)
 1 cup Short grain rice
 2 cups Water
 1 ½ cups Almond milk
 1 tsp Vanilla extract
 ½ tsp Cinnamon
  cup Raisins
Directions
1

Place coconut milk can in refrigerator for 2 hours to allow the cream and water to separate.

2

Bring the water and rice to a boil. Reduce the heat and stir.

3

When rice starts to soak up liquid, add the almond milk, 1/2 cup at a time. Let the rice slowly soak it up, stirring occasionally.

4

Turn the coconut milk can upside down and open. Scoop out the cream from the can and place into the rice mixture. Save the coconut water for other recipes.

5

Keep stirring on medium heat until mixture becomes thick. Add in vanilla, cinnamon, and raisins. Cook for a total of 30 minutes.

6

Remove from heat. It will thicken more as it cools. If you want it thinner, add in more almond milk.

Ingredients

Ingredients
 1 can Coconut milk (only the cream is needed)
 1 cup Short grain rice
 2 cups Water
 1 ½ cups Almond milk
 1 tsp Vanilla extract
 ½ tsp Cinnamon
  cup Raisins

Directions

Directions
1

Place coconut milk can in refrigerator for 2 hours to allow the cream and water to separate.

2

Bring the water and rice to a boil. Reduce the heat and stir.

3

When rice starts to soak up liquid, add the almond milk, 1/2 cup at a time. Let the rice slowly soak it up, stirring occasionally.

4

Turn the coconut milk can upside down and open. Scoop out the cream from the can and place into the rice mixture. Save the coconut water for other recipes.

5

Keep stirring on medium heat until mixture becomes thick. Add in vanilla, cinnamon, and raisins. Cook for a total of 30 minutes.

6

Remove from heat. It will thicken more as it cools. If you want it thinner, add in more almond milk.

Vegan Rice Pudding