This is a recipe that can very easily be converted to a vegan one. The only ingredients you have to substitute are evaporated milk and butter, and depending on your beliefs, you may also need to substitute the sugar.
– You don’t have to serve this pudding at room temperature or chilled. – You can top this pudding with some grated coconut or slivered almonds for an extra crunch and nutty flavor!
The more you stir and agitate the rice, the more the granules break down. This releases more starch, which in turn makes the pudding mushy and sticky.