Vegan Spanish Rice Pudding Mousse

• Vegan
• Gluten free

• Produce

  • 2 Lemon peel strips

• Refrigerated

  • 3 cups Soy milk

• Canned Goods

  • 1 14-ounce can Coconut milk, full-fat

• Pasta & Grains

  • 1/2 cup Rice, short grain

• Baking & Spices

  • 1 Cinnamon stick
  • 1/4 cup Coconut sugar

Found on simpleveganblog.com

Description

Ingredients

• 3 cups soy milk (750 ml)
• ½ cup short grain rice (100 g)
• 1 cinnamon stick
• 2 lemon peel strips
• ¼ cup coconut sugar (50 g)
• 1 14-ounce can full fat coconut milk (400 ml)

Directions

• Chill the coconut milk can in the fridge overnight.
• Place all the ingredients (except the sugar and the coconut milk) in a large pot and bring them to a boil. Stir and cook over medium-high heat for about 20 minutes. Stir occasionally.
• Then add the sugar and cook for 5 minutes more or until the rice is cooked. If the pudding is too dry, add more soy milk and stir.
• Remove the cinnamon stick and the lemon peel strips.
• Place the pudding in a blender.
• Remove the can from the fridge without tipping or shaking it. Open the can. There will be a firm and thick white layer of coconut cream on top. Scoop the coconut cream into the blender and blend until you get a mousse texture. If its too thick, add more liquid, you can use more soy milk or the coconut water that has settled to the bottom of the can (you can also use it to make smoothies or any other recipe you want).
• Transfer the pudding to serving bowls, glasses or goblets. Chill the pudding in the fridge for at least one hour, although it tastes better if you make it the day before.
• We added some ground cinnamon, Goji berries and chopped almonds for garnish.