Vegan Meyer Lemon & Ginger Rice Pudding
Rice pudding is a classic comfort food, and with its usual base of milk and eggs, many people who are switching to vegan assume it’s one of the dishes they’ll have to say good-bye to. This version, made with coconut milk, tastes remarkably the same. We’ve added the tangy goodness of Limoneira® Meyer lemon and a kiss of ginger for a new version of an old favorite.
Course Dessert, Snack
Cuisine American, British
- 1 Limoneira® Meyer lemon zest & juice
- 1 cup whole grain rice
- 2 cups water
- 1 can coconut milk 14 ounces
- 2 teaspoons fresh ginger minced
- 1/2 cup golden sugar
Juice the lemon into a saucepan, add the water and bring to boil.
Wash the rice thoroughly, and add it to the pot as the liquid boils.
Cover and reduce the heat, allowing the rice to cook for about 20 minutes, or until all the liquid has been absorbed. The rice should be soft at this point.
Remove the saucepan from the heat, and allow the rice to cool for a few minutes.
Stir in the coconut milk, ginger, lemon zest, and sugar.
Return to the burner, and cook for another 20 minutes or so, stirring occasionally.
The pudding will be creamy and quite thick when it's ready.
Serve immediately.