Vegan Apple Cinnamon & Raisin Rice Pudding
This is an easy vegan version of a Classic Cinnamon Raisin rice pudding Recipe, with the addition of fresh tasty apples. I find that Cortland, Gala and McIntosh work well in most of my apple flavours. They cook down quickly and have a nice crisp apple flavour. I use freshly ground Ceylon Cinnamon in all of my Cinnamon flavours because it has a more intense flavour than a regular ground cinnamon. This recipe will turn out just fine with a regular ground cinnamon too. This flavour works great as a breakfast oatmeal substitute. Enjoy it cold or warm it up. Granola sprinkled on top adds a nice crunchy texture.
Soak 8 oz of raisins in 8 oz of warm water.
Roughly chop and place in a pot, 1.5 1bs of apple, (with skins on), 1 cup of water and 5 oz of lite brown sugar. Place on a medium heat, covered, and cook until apples are soft. With an immersion blender, blend until pureed, but not completely smooth
Rinse in cold water & drain 13 oz of Calrose rice in a strainer, submerged in a bowl, repeat 2 more times. Set aside.
Add 11 oz of Aroy-D coconut milk and 20 oz of water into the cooked pureed apple sauce
Add 3 more oz of lite brown sugar and 1 1/2 tsp of ground Ceylon Cinnamon. Add the soaked raisins with their liquid to the apple sauce and heat, covered, over medium heat until it comes to a medium boil. Reduce the heat to a simmer and keep covered.
In a smaller pot add 4 cups of water and 1 oz of coconut milk. Cover and bring to a boil.
Once water boils, add the washed and drained rice. Stir rice into the boiling water so that it doesn't stick to the bottom of the pot. Reduce the heat to the lowest setting and cover.
Set a timer for 20 minutes and allow the rice to cook untouched. After 20 minutes, turn off the heat. Keep the rice pot covered for an additional 10 minutes.
After the 10 minutes, uncover the rice and add it to the hot fruit sauce. Allow the mixture to come to a simmer once more while incorporating all of the rice into the sauce, breaking up any clumps of rice.
Once heated through completely, turn off the heat and pour the steaming hot rice pudding into a food safe/heat safe container. Cover and allow to cool on the counter or on a cooling rack for 15 to 20 minutes. Keep covered and refrigerate until completely cooled. (Or, pour yourself a big bowl of delicious hot rice pudding).
Remove the Apple Cinnamon & Raisin rice pudding from the fridge and stir well to get an even consistency and to redistribute the raisins. Keep it stored in the fridge for up to 2 weeks or portion it and freeze it in freezer grade containers until ready to eat. It will keep for months in the freezer as long as it's a freezer grade container.
Consult my post on How to Freeze and Thaw the rice puddings, to get the best result.