Vegan bulgur coconut rice pudding

Ingredients for 2 servings:

• 125 g rice pudding
• 1 tbsp coconut oil
• 1 pinch of salt
• 400 ml rice milk (rice drink) (soy rice drink)
• 200 ml coconut milk
• 2 cardamom seeds
• 1 tsp cinnamon stick(s)
• 4 pieces of dried mango
• 1 packet of vanilla sugar
• 50 g bulgur

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Heat the coconut oil and sauté the washed rice until translucent (2 minutes). Then deglaze with the soy rice drink (or another plant-based milk), a pinch of salt, and the coconut milk. Heat until simmering. Now add the ground cardamom, broken cinnamon stick, and vanilla sugar, and simmer for about 15 minutes. Add the bulgur wheat and mango pieces and simmer for another 10 minutes. It should now have a mushy consistency. If it’s still runny, increase the cooking time. When serving, don’t forget to remove the cinnamon stick pieces. Sprinkle with a sugar-cinnamon mixture, if desired, and serve with fresh fruit or applesauce.