Vegan Bulgur Coconut Rice Pudding
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g rice puddin
- 1 tablespoon coconut oil
- 1 pinch (s) salt
- 400 ml rice milk (rice drink) (soy rice drink)
- 200 ml coconut milk
- 2 grains cardamom
- 1 teaspoon cinnamon stick (s)
- 4 piece (s) mango (s), dried
- 1 packet vanilla sugar
- 50 g bulur
Print Recipe
Pin Recipe Instructions
- Heat the coconut oil and sweat the washed rice until translucent (2 min). Then deglaze with the soy rice drink (can also be another plant milk), a pinch of salt and the coconut milk. Then heat so far; until it simmers. Now add the ground cardamom, the broken cinnamon stick, vanilla sugar and simmer for about 15 minutes. Now add the bulgur and the mango pieces and simmer everything together for another 10 minutes. You should now have a mushy consistency. If still liquid, then extend the cooking time.
- When serving, don`t forget to remove the pieces of cinnamon sticks, sprinkle with a sugar-cinnamon mixture and serve with fresh fruit or applesauce.
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