Creamy Cannabis Rice Pudding

Made with cannamilk, creamy cannabis rice pudding is naturally gluten-free. It can be eaten as either a meal or a dessert. Plus, it and tastes great hot or cold.

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Course: Dessert

Cuisine: American, Canadian

Keyword: canna rice pudding, gluten-free, rice pudding

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings:

Calories: 359kcal

Author: Dee Rina

Ingredients

3/4 c uncooked rice
2 c cannamilk, divided
1/3 c granulated white sugar
1/4 tsp salt
1 egg
2/3 c golden raisins
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp vanilla extract
1 Tbsp butter

Instructions

Bring 1 ½ cups water and uncooked rice to a boil. Simmer for 20 minutes.
While rice is cooking, heat 1 1/2 cups cannamilk, sugar and salt in a saucepan on low until rice is done.
Add rice to the heated mixture and cook on medium until it becomes thick and creamy.
Whisk together the remaining 1/2 cup cannamilk, egg, cinnamon, cloves and nutmeg. Add to thickened mixture along with raisins, if using. Boil on medium heat for 3 minutes, stirring constantly.
Remove from heat. Stir in butter and vanilla. Let cool. Serve warm or cold

Notes

Vegan Friendly Creamy Cannabis Rice Pudding

Use coconut cannamilk, vegan margarine and cornstarch to thicken, eliminating the dairy and egg of the original recipe. If the coconut cannamilk is very thick, leave out the cornstarch also.

Egg-Free Creamy Canna Rice Pudding

Use cornstarch instead of the egg to thicken. Whisk 1/2 Tbsp cornstarch into the second addition of cannamilk.

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