Coconut Soy Rice Pudding – a delicious recipe with vanilla-flavored soymilk, arborio rice, sugar, milk, vanilla extract, pistachios. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0F.
2
Combine soymilk, rice and sugar in 3- to 4-quart Dutch oven or casserole that can be used over direct heat; bring to a boil, stirring frequently. Cover pan and place in the oven. Bake until the rice is almost tender, about 15 minutes.
3
Return the pan to the stovetop, stir in coconut milk and bring to a simmer over medium heat. Cook, stirring, until the rice is tender and the pudding is very slightly thickened, 3 to 5 minutes. Remove from heat and stir in vanilla. (The pudding may seem a little thin, but it will thicken as it stands.) Transfer to a medium bowl or 5 serving dishes. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool for 20 to 30 minutes.
4
Serve warm or chilled, garnished with pistachios and mango slices.
5
Tip:
6
Baking this pudding eliminates the need for constant stirring. If you do not have a suitable pan that goes from stovetop to oven, use a large saucepan and a 4-quart baking dish.
618
kcal
Calories
2
g
Fat
57
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 1/2 cups vanilla-flavored soymilk, 1/2 cup arborio rice, 1/4 cup sugar, 1 cup reduced-fat unsweetened coconut milk, and more.
Yes, Coconut Soy Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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