Easy Vegan Rice Pudding

It's been a long week - we're onto phase two of the renovations, and on top of all that I've had a cold. So the blogs are slow this week.
There are a tonne of vegan rice pudding recipes out there and most of them, as far as I'm concerned, are not very good. I've tried tofu and/or soy milk a number of times, but the pudding always lacked that creaminess that I simply adore about rice pudding. This week, I discovered the secret to good vegan rice pudding...coconut milk!!

My recipe is as follows:

1 cup uncooked brown rice
1 14 oz (approx. 400 gm) can of coconut milk - you can use light if you prefer
2 cups water
15 cardamom pods - if you don't have cardamom pods, use 1/4 tsp. crushed cardamom. But the pods are fresher.
1/3 cup agave nectar
1 tsp. cinnamon
pinch of sea salt

Place rice, water, cardamom pods, and coconut milk in large pan. Bring to a boil. Reduce heat once it has boiled and let simmer until rice is cooked, between 35-45 minutes. Do not break open cardamom pods - they are only in there to infuse the milk.

Remove from heat. Take out the cardamom pods. Add agave, salt, and cinnamon. Let cool slightly before serving. Delish!

This rice pudding is so creamy and delicious I can't even tell you how happy I am. The addition of the cardamom to the pudding makes it somewhat similar to Kheer, or Indian rice pudding. This pudding is a slam-dunk.  Even those who eat dairy will enjoy it, guaranteed!