Method

• Pour the coconut milk into a pan and bring it to boil.
• Rinse the pudding rice in cold water, drain, and add to the boiling coconut milk.
• Cook for 5 minutes, cover, reduce the heat and simmer for 20 minutes.
• Stir in the raisins, maple syrup, cinnamon, vanilla extract and mix thoroughly.
• Cook for another 10 minutes until the rice has absorbed the coconut milk.
• Let it cool for at least 5 minutes, add your desired toppings and serve.

For Coconut Whipped Cream:

• Decant 2 cans of coconut milk into a bowl and refrigerate until solid. Add 2 tsp maple syrup and 1 tsp vanilla extract. Whisk until creamy.
• Indulge and add in some Laila Alphonso Mango Pulp to cold vegan rice pudding to beat the summer heat.