DELICIOUS VEGAN PUDDING WITH LEFTOVER RICE

There are times when we make a little extra rice and it probably remains for the next day. Well, then, how about take that opportunity to make this super yummy and very nutritious rice pudding! This rice pudding is so simple, that it only requires three ingredients.

Check out the recipe below!

This recipe uses canned coconut milk. So, if you do not have it at home, then how about make some on your own! Here’s how:

How to make coconut milk at home?

Ingredients:

1 full freshly grated coconut

½ to ¾ cup of water

Method:

In a mixer grinder, add in the grated coconut and the water (you can add the additional ¼ cup if you’ve used a big coconut or else ¼ cup should suffice) and grind until very coarse.

Then take a bowl, place a big strainer on top of it and on top of the strainer place a muslin cloth (or you could even use a big sized handkerchief if you do not have a muslin cloth) and pour in the ground coconut mixture and pull the muslin cloth upwards from all four sides and press it downwards together to be able to squeeze the coconut milk into the bowl.

You can use this as the thick coconut milk for this recipe.

Coconut milk cream at home DIY recipe:

If you wish to add in some coconut milk cream for additional flavour, you can do so, just after you’ve turned off the heat. A couple of tablespoons can make the pudding even richer.

Here’s a simple way to get coconut milk cream:

If you want your coconut milk to become into a thick cream, pour the coconut milk into a glass and keep it in the refrigerator for around two to three hours. Then, when you take it out, you will find that the coconut milk has come to the surface and a watery liquid has settled down.

Scoop out the top coconut milk cream into a container. This can be used as thick coconut milk cream for this recipe.

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How to make this simple leftover rice pudding?

Ingredients:

Leftover cooked rice
(Jasmine or Basmati rice preferably) – 1 cup

Coconut milk – 500 ml

Jaggery powder/ coconut sugar or maple syrup  – 1/4 cup

* As for the coconut milk, you can either use canned coconut milk or freshly extracted thick coconut milk as well (as given in the recipe above).

Method:

Step 1: Blending the rice with coconut milk

Into a blender, add in the leftover cooked rice along with the thick coconut milk and give it a quick blend until the rice has broken into smaller pieces.

Step 2: Cooking the rice-coconut milk mixture

Into a heated pot, pour in this rice-coconut milk mixture and cook until it starts to bubble.

Step 3: Adding the sweetener

Then, add in the jaggery powder (as per your sweetness requirements) and give it a good mix.

Tip: You can also add any other sweetener of your choice like sugar, honey or date syrup if you wish to. I have used jaggery powder because it is a healthy option for a sweetener.

Step 4: Cook until ready

Lower the heat and continue to cook for a few more minutes before taking the pot off the heat.

You can then cool it down and consume it warm or even refrigerate and consume it chilled.

Tip: In case this pudding has thickened upon refrigeration, then you can add in a little milk (a tablespoon or two, as required) to dilute the mixture before consuming.