Mimi's Vegan Kitchen: Coconut Rice Pudding

January 29, 2018

Believe it or not, breakfast is my least favorite meal. In the summer, I usually wake up and run to the fridge to munch on watermelons and mangos, thus breakfast! But in the winter... meh, I can’t even be bothered. By the time I want to eat, at around 12 pm, I really don’t want to eat something sweet. Basically, what I’m trying to say is this: this recipe was a complete and random accident, but I’m glad it happened because well, some people like their sweet fix in the morning.


The day this happened, I just wanted to have dinner, I pulled out some left over brown rice from the fridge and I was heating it up when I remembered I have some left-over coconut milk. I started putting things together and voila! It was perfect. My mom tried it and has been obsessed since then and I made it a few times since then and now it’s even more perfect, so I figured it’s time to share the recipe. P.s. it’s the perfect replacement for oatmeal, in case you need a change like I did.


Cook time: 3 minutes

Prep time: 2 minutes

Total time: 5 minutes

Serves: 1



  • ¾ cup cooked brown rice

  • ½ cup almond milk

  • 1 tbsp coconut milk/cream (optional)

  • 1 tbsp coconut flakes

  • 1 tbsp coconut sugar

  • ½ tsp vanilla bean powder

  • Sliced fruit, agave/ maple syrup/ honey and chia seeds for toppings


Step 1: Add the brown rice, almond milk and coconut milk (if using) to a pot and place on medium heat. Turn the heat down before it boils. Almond milk warms up pretty fast so this will only take a few minutes.

Step 2: Add the coconut sugar, coconut flakes, vanilla bean powder and turn off the heat. Keep stirring.

Steps 3: Transfer to a bowl and add sliced fruit, sweetener and chia seeds on top of the rice pudding. Before eating, just stir the chia seeds in so they gel up a bit and are easy to digest. You can serve this warm or place it in a fridge for a couple of hours for a chilled treat. Enjoy!

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