Ingredients
1/2 cup Arborio Rice
1 cup Water
1 tablespoon Coconut Oil or Vegan Butter
1 can Coconut Milk (400mL)
2 teaspoons Vanilla Extract
4 tablespoon Sugar
1/2 teaspoon Cinnamon
1 Navel Orange, Zested and Juiced
1/2 cup Dried Apricots, Sliced
1/3 cup Almonds, Toasted and Sliced
2 Bananas, sliced
Preparation
Bring rice, water, vegan butter, and salt to a boil.
Cover with lid, lower to a simmer, and cook for 5 to 8 minutes or until most of the water is absorbed. If using brown rice, cook for an additional 10 to 12 minutes.
Add in coconut milk, vanilla bean (seeds scraped out), sugar and cinnamon.
Bring to a boil, lower to a simmer, and cook for 15 to 20 minutes or until most of the milk is absorbed and rice is soft. Stir occasionally.
Remove from heat, and stir in orange zest.
Allow to cool for 30 minutes before finishing cooling in refrigerator.
In a small saucepan, combine orange juice and apricots. Bring to a simmer. Cook for 5 to 10 minutes, stirring often, until most of the orange juice is absorbed. Remove from heat and let cool.
To serve, split rice pudding into 4 bowls and garnish with apricots, almonds and sliced banana.
