Vegan Coconut Rice Pudding

Steps

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1. 1
   Place washed rice in a medium saucepan with hot water. Cover and bring to a boil over medium-high heat.
   ▶ ≈2:25
2. 2
   Reduce heat to low and simmer for about 13 minutes, stirring occasionally, until all water is absorbed.
   ▶ ≈2:43
3. 3
   Dissolve the corn starch in 1/4 cup of the coconut milk and set aside.
   ▶ ≈3:14
4. 4
   Add the remaining coconut milk to the cooked rice and stir well to combine. Bring to a boil over high heat, then reduce to medium and cook for about 5 minutes, stirring occasionally.
   ▶ ≈3:33
5. 5
   Slowly pour in the corn starch mixture while stirring continuously to prevent lumps.
   ▶ ≈4:32
6. 6
   Add the sugar and continue stirring until well combined and the mixture returns to a boil.
   ▶ ≈5:28
7. 7
   Let the mixture simmer for about 2 minutes while stirring constantly to reach the desired thickness.
   ▶ ≈5:46
8. 8
   Remove from heat and stir in the coconut extract, mixing well to distribute the flavor throughout.
   ▶ ≈7:20
9. 9
   Spoon the rice pudding into individual bowls or cups of your choice and let cool to room temperature.
   ▶ ≈7:41
10. 10
    Cover tightly with plastic wrap and refrigerate until the pudding sets and thickens completely.
    ▶ ≈8:05
11. 11
    Just before serving, top with toasted sweetened flaked coconut.
    ▶ ≈8:26