Ginger Rice Pudding

a bowl of rice pudding drizzled with a berry sauce
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Prep Time:
50 minutes
6 servings


  • 1 cup arborio (risotto) rice
  • 4 12 cups unsweetened coconut milk beverage
  • 1 1-inch piece ginger, peeled and finely minced
  • Finely grated zest and juice of 1 organic lime
  • 13 cup honey
  • 1 tsp vanilla extract
  • 3 cups frozen raspberries
  • 18 cup water
  • 3 Tbsp honey


  1. Rinse rice under cold water. Drain and set aside.
  2. Bring coconut milk beverage to a boil in a large pot. Add rice, ginger, and lime zest. Lower heat to a simmer.
  3. Cook for 30 minutes, stirring every few minutes, until rice is soft and creamy and most of the liquid has been absorbed. Remove from heat and stir in the 13 cup of honey and the vanilla. Taste and add more honey if a sweeter pudding is desired. Set mixture aside to cool.
  4. Place frozen raspberries in a saucepan set over medium-low heat. Add water and the 3 tablespoons of honey. Cook for approximately 10 to 15 minutes, until raspberries soften and sauce forms. Remove from heat and stir in lime juice.
  5. Serve pudding warm or at room temperature, topped with Raspberry-Lime Sauce.

Nutrition Info

336 Calories, 5 g Protein, 67 g Carbohydrates, 9 g Fiber, 7 g Total fat (5 g sat), 165 mg Sodium, ★★★ Vitamin C, ★★ Manganese, Copper, Magnesium, Potassium