Vegan Coconut Rice Pudding

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Prep 20 min
Total 1 hr 30 min
Ingredientes 12
Porciones 8

Rice pudding doesn't have to be boring and flavorless. This vegan version has spice and flavor to spare! MAS + MENOS -

Ingredientes

Pudding

cups cooked white rice (not instant or converted)

cups almond milk

1 1/2

cups vegan sugar

1 1/2

teaspoons grated gingerroot

teaspoon salt

1/8

teaspoon nutmeg

tablespoons vanilla

Pinch of ground cloves

1/2

cup light coconut milk

Toppings

cup sweetened shredded coconut

cups diced mango

tablespoons lime juice

Instrucciones

Esconder

1

Heat oven to 325°F.
2

In large saucepan, heat all pudding ingredients, except coconut milk, to boiling over medium-high heat, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Uncover; remove from heat. Add coconut milk; stir until thoroughly combined.
3

Scoop into 8 (6-oz) ramekins or custard cups. Refrigerate until chilled, at least 1 hour.
4

Meanwhile, spread coconut in single layer on ungreased pan. Bake 8 to 10 minutes or until golden brown, stirring once.
5

In small bowl, stir together mango and lime juice.
6

Top each ramekin with mango mixture and toasted coconut.

Consejos de expertos

For extra flair, use Jasmine rice instead of plain white.
Place plastic wrap directly on top of pudding before refrigerating to prevent a skin from forming.

Información Nutricional

Porción: 1 Serving

Calorías: 370
Calorías derivadas de la grasa: 60

% Valor Diario

Grasa total: 6g; 10%
Grasa saturada 4 1/2g 23% Grasas trans 0g
Colesterol: 0mg; 0%
Sodio: 700mg; 29%
Potasio: 220mg; 6%
Carbohidratos totales: 74g; 25%
Fibra dietética 2g 7% Azúcares 49g
Proteína: 3g

% Valor Diario*:

Vitamina A: 15%; 15%
Vitamina C: 15%; 15%
Calcio: 10%; 10%
Hierro: 8%; 8%

Intercambios:

1 Almidón; 0 Fruta; 4 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 0 Vegetal; 0 Carne extra magra; 0 Carne magra; 0 Carne alta en grasa; 1 Grasa;