Wild Black Rice Pudding w/ Figs (Vegan, GF)

I have never successfully made rice pudding before. I tried to make a rice pudding from the Betty Crocker cookbook once and literally every single time it turned out too runny or it would curdle in the pan. This pudding is made on the stove top, so I was able to keep a close eye on it. Plus it's coconut milk which doesn't curdle right?

2 cups cooked black Japonica rice
1 can coconut milk
1 tbsp creamed coconut or coconut oil
1 tbsp coconut nectar / other sweet syrup
10 dried figs, chopped
Zest of one lemon
1/2 tsp vanilla extract

Combine all ingredients in a pot. Bring to a boil and then simmer for around 20 minutes or until pudding is very thick and sticky. Chill in the fridge. Eat! Makes 3 large servings.

Creamed Coconut

It looks like mushroom risotto, but I assure you it's not

Finally I have managed to successfully make rice pudding! I've never used black rice before, at least not in something like this. It added a nice texture to the pudding so it wasn't just pure mush. The fig flavour also seeped in so I didn't have to add very much sweetness only one tablespoon of syrup is necessary. Happy weekend! :)

-Jennifer