Creamy Chai-Spiced Vegan Rice Pudding

Ingredients

• 1 1/2 cups water
• 1 cinnamon stick
• 1 whole star anise
• 1 cup jasmine rice
• 1 1/4 teaspoon ground cinnamon, plus more to garnish
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cardamom
• 1/2 teaspoon kosher salt
• Pinch ground black pepper
• 1 teaspoon vanilla extract
• 3 cans full fat unsweetened coconut milk, divided
• 1 cup packed brown sugar
• Toasted coconut flakes, to garnish, optional

Directions

1. In a 4-quart pot, add the water, cinnamon stick, and star anise, then heat over medium-high until boiling. Stir in the rice, turn the heat down to low, cover the pot, and let it steam until the grains have softened and lost their crunch, about 15 minutes.
2. While the rice cooks, mix the spices together in a small bowl. Pour in the vanilla extract and 1/4 cup of the coconut milk, then whisk until you have a smooth paste so the spices blend evenly later instead of forming little clumps.
3. When the rice is done, pour 4 cups of the coconut milk into the pot and add the spice paste. Use your spoon to loosen anything clinging to the bottom of the pot.
4. Set the pot over low heat and bring the mixture to a quiet simmer, leaving it uncovered. Cook for 15 minutes without stirring. You want tiny bubbles on the surface; if the milk starts bubbling hard and fast, turn the heat down. Leave it alone so the rice stays intact. A film may settle over the top, and that is completely fine.
5. After 15 minutes, add the brown sugar and stir the pudding, working in any skin that has formed. As you scrape along the bottom, you should hear a dry, papery sound. Continue simmering for another 20 minutes, stirring often, until the pudding has thickened to about the texture of mayonnaise.
6. Take out the cinnamon stick and star anise and discard them. Spoon the pudding into a shallow dish, such as a pie plate or casserole dish, and refrigerate it uncovered until cold, at least 3 hours and up to overnight.
7. Right before serving, stir in the remaining coconut milk. Spoon the pudding into individual dishes, then top with a little ground cinnamon and toasted coconut flakes.
8. Store leftovers in a covered container in the refrigerator for up to 3 days.