This week I’m sharing Cap Beauty’s Vegan Persian Rose Rice Pudding recipe. It’s looking a little different on here you guys! Although, if you’ve followed me since the beginning or even as of 5 years ago, you’ll remember that I used to share food among travel, fashion, beauty, the whole gambit. Lately, my Instagram channel has been disconnected from my site. I allowed my stories, thoughts and opinions to grow on my social media by sharing current events, sustainability tips and news and encouraging a healthy lifestyle but I didn’t allow it to translate onto my site.
Two weeks ago, I re-discovered High Vibrational Beauty by Cap Beauty. It’s a book that covers all-around wellness separated by season. I received this book for my birthday last year and as it happens, I put it on the shelf and sort of forgot about it for a while. I don’t think this was for a lack of interest but I truly believe the universe didn’t think I was quite ready for it at the time. Fast forward to two weeks ago and this book encapsulates everything that I’m about. I have never seen a book that was so ME in every way.
If you’re curious, the book highlights all forms of wellness such as plant-based recipes, all-nature skincare remedies, information on stones & crystals and tips for cleansing your life, making time for you, even reminders to take your supplements and nutrients. It’s TRULY a well-rounded story on how to live your best life.
With ALL of that, I come to this Vegan Persian Rose Rice Pudding. I made it over the weekend for some friends and it was a hit! It’s incredibly easy to make and it’s sure to be a crowd-pleaser. No rice pudding even comes close to my dad’s recipe but this one is different. It’s packed with nutrients, does not contain dairy and is gluten-free.
Scroll below for a full list of ingredients and instructions via Cap Beauty and enjoy!
1 cup of brown rice (I used brown rice and didn’t enjoy the texture as much as the white rice, photographed above, but the brown rice is the superior choice when it comes to health and nutrients.
- 1 15-ounce can full-fat coconut milk
- 2 tablespoons filtered water, plus more as needed.
- 2 tablespoons dried edible organic rose petals, crushed.
- Seeds of 6 cardamom pods, crushed
- 1/2 teaspoon vanilla extract
- 2 tablespoons honey or coconut nectar
- 1/4 Himalayan pink salt
- Rose petals
INSTRUCTIONS – via Cap Beauty on page 126
“n a medium saucepan, combine all ingredients and cook over medium-low heat until the liquid has been absorbed and the rice has cooked through. Add more water, if necessary. Allow to cool and transfer to the refrigerator to chill. When ready to serve, divide between four bowls and top with pistachios and rose petals.
If you liked this post, check out my category on wellness and I’ll have more posts coming soon.