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Coconut Brown Rice Vegan Risotto

If you saw my post for Quick and Easy Protein Pasta then you know I said I was a huuuuge pasta girl, and this includes risotto. However, as I became more plant based, I just saw risotto as being overwhelmingly cream and diary centered. This tastes so good and is the perfect consistency that you won’t even realize it doesn’t have cheese. I saw Kenzie Burke post about a coconut brown rice risotto she ate at a restaurant and decided to try and make it myself (she recently posted how she makes it). I’ve made it two ways, both of which turned out delicious, but took drastically different amounts of time, so I’ll share both. Also, the first was a single serving and the second was supposed to feed three people, but could’ve actually served 10 so adjust accordingly or be prepared for leftovers. 


  • 1 cup coconut brown rice (I don’t remember the brand but I bought it at an organic grocery store if that’s any help)

  • 2-3 tablespoons of Native Forest’s Organic, Unsweetened, Classic, Coconut Cream 

  • Salt and pepper


  • Cook the coconut brown rice in a pot with water (check packaging for proportions I think I did 2 cups of water) for about 5 minutes

  • Add in the coconut cream and stir until it becomes thick and creamy (about another 5 minutes)

  • Top with salt and pepper



  • 3 cups of brown rice

  • 1 ½ cans of Native Forest’s Organic, Unsweetened, Classic, Coconut Cream

  • Salt and pepper


  • Boil the proportionate amount of water for the amount of rice you’re going to make (check box for directions, I think the one I used was a 1:3 proportion of rice:water, so I did 9 cups lets say)

  • Once the water is boiling, add the rice, cover the pot with a lid

  • Stir the rice occasionally until all the water is absorbed

  • Once almost all the water is absorbed add in the coconut cream and stir until the rice is a thick and creamy risotto-like consistency

  • Top with salt and pepper (it can be kind of bland without it honestly)

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