Chai Spice Coconut Milk Pudding with Leftover Rice

This is an easy recipe for a snack or dessert using leftover rice. It would probably taste pretty good with leftover quinoa too! It’s not too sweet so you could even eat it for breakfast.

| Yield: serves 2-4 | Time: 20 minutes |

Ingredients

1 cup cooked rice, such as jasmine or brown rice

1 cup coconut milk (or almond, depending on how thick you want it)

1 heaping tablespoon brown coconut sugar (or sweetener of choice)

1/2 teaspoon cinnamon

1/2 teaspoon cardamom powder

1/4 teaspoon ginger powder

A pinch of cloves

1/2 teaspoon vanilla extract

Optional toppings: mint leaves and fresh berries

Preparation

Add all of the rice, 2 cups of coconut milk, sugar and spices, except vanilla, to a small pot over medium heat. Stir until well combined and bring to a boil.

Once boiling, bring the heat down to low and stir in the remaining ingredients until uniform. Allow it to cook down until thick and creamy, stirring often, about 15 minutes. Add more milk as needed if too thick.

Remove the mixture from heat and stir in the vanilla extract. Adjust seasonings to taste and cool before serving. Enjoy!

Store in the refrigerator in an airtight container for 5 days.