I was thinking of a vegan rice pudding since I’ve used coconut milk for a savoury dish a few months ago. After thinking of flavours that would work, I came up with Matcha rice pudding. It’s vegan, easy to make and not overly sweet. I used vanilla as an additional flavour and that was a really great idea as it compliments the matcha nicely.
The coconut milk will make the rice pudding creamy and that is why I used it. The flavour is not strong enough to come through, as matcha and vanilla will overpower it.
As always, if you want to make this recipe and you think it’s not sweet enough, taste and add more sugar. When the rice is almost ready, taste and add more sugar or vanilla paste, to suit your taste. I used a white risotto rice as it’s the best one for rice pudding. I would say the full fat coconut milk is better as it’s creamier. If you want a lighter texture, use a coconut milk with less fat.
Ingredients for 4 servings of Matcha rice pudding:
– 140g risotto rice
– 200ml water
– 400ml coconut milk
– 80g sugar
– 1 tsp matcha powder
– 1 tsp vanilla paste
Heat the water and dissolve the sugar when the water is boiling. Heat up the coconut milk in another pan and pour it over the water, stir. Add the matcha powder and stir. Don’t worry if the matcha powder will not dissolve rapidly, it will continue to dissolve while the rice is cooking.
When it is starting to boil, reduce the heat and add the rice and stir. Leave to boil over medium heat and stir from time to time so it doesn’t catch the bottom of the pan. Add the vanilla paste and stir. The rice should be ready in 15-20 minutes. Unlike the baked version, the rice will cook fast.
Leave the rice pudding to cool and serve.
That is my Matcha rice pudding with vanilla paste and coconut milk. Do you like matcha?