Vegan Matcha Coconut Rice Pudding
Ingredients
- 2 cups water
- 1 cup jasmine rice (rinsed & drained)
- 2 2/3 cups canned full fat coconut milk
- 1 cup unsweetened coconut milk
- 1/3 cup water
- 1/2 cup + 1 tbsp coconut sugar
- 1/2 vanilla bean pod, split lengthwise and scraped
- 2 tsp vanilla extract
- 1/4 tsp kosher sea salt
- 1 tsp lemon zest
- 1/4 cup roughly chopped dark chocolate (optional)
- 1/4 cup rehydrated dried cranberries (optional)
Preparation
Bring 2 cups of water to boil over medium heat in medium saucepan.
Add rice and cook, covered, for 5 minutes.
Drain rice thoroughly and rinse saucepan.
In the same saucepan, bring full fat coconut milk, unsweetened coconut milk, coconut sugar, lemon zest, vanilla bean scraping and pod, vanilla extract and salt to boil over medium heat.
Stir in the drained rice and reduce heat to low. Simmer, stirring for 5 minutes.
Cover the saucepan and simmer, stirring occasionally, for 10 minutes, or until most of the liquid has been absorbed. Crack lid halfway through the cooking process to let some moisture release. Make sure to not let the rice on the bottom of the pan burn by stirring occasionally.
In a blender add 1/3 cup of water and matcha powder to blend or whisk.
Stir in the matcha water blend until well incorporated.
Transfer rice pudding into a large bowl and let sit out for 45 minutes to cool down.
Cover bowl and transfer to fridge for 1-2 hours.
In the meantime, rehydrate cranberries by adding them into a glass of water.
After 1-2 hours of chilling in the fridge, mix in rehydrated cranberries and roughly chopped chocolate, serve and enjoy.