Vegan Whipped Cream from Rice

1.Cook the rice according to package instructions and let it cool completely.

2.In a mixing bowl, scoop out the solid coconut cream from the can of coconut milk, leaving the liquid behind.

3.Add the cooked rice, powdered sugar, and vanilla extract to the coconut cream in the mixing bowl.

4.Using a hand mixer or stand mixer, whip the mixture on high speed until light and fluffy, about 5-7 minutes.

5.Taste and adjust sweetness if needed by adding more powdered sugar.

6.Use the vegan whipped cream immediately or store it in the refrigerator for up to 3 days.