Traditional Mexican rice pudding recipe but with a twist – completely dairy-free yet creamy and oh so delish!
Prep Time
15 minutes
Cook Time
1 hours
Servings
6
Ingredients:
2 cups Jasmine rice
3 cups Water
2 cans Organic unsweetened coconut milk, or 13.5 oz cans
1 Large cinnamon stick
1 tsp Ground cinnamon
1/2 cup Brown sugar
1/2 cup Organic raisins
Instructions:
Turn on CrockPot and set to “high” for 1 hour.
Add in water, rice, coconut milk, cinnamon stick and brown sugar to the CrockPot.
Cook for 1 hour.
Top with ground cinnamon, cinnamon stick and raisins and serve hot, or let it cool down, mix in raisins, and refrigerate overnight. Top with ground cinnamon, and a cinnamon stick, before digging in.