Creamy Coconut Milk Rice Pudding

This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!

Step: 1

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.

Step: 2

Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.

Step: 3

Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

Per Serving: 487 calories; protein 6.4g; carbohydrates 72.2g; fat 21.4g; cholesterol 51.8mg; sodium 138.4mg.

Eating healthy breakfast to continue the day had become a good habit. It’s a fabolous way to start my day off healthfully. The sugar hit from the fruit wakes me up and gives me power to take on the morning. Sugar is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and make keep you feeling full all day , and less likely grab a side food out of the vending machine before break .

Make fruit a at 7.00 clock habit is easy . Simply put the sweetness in your fridge next to the milk or on the bench next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.