Add <quantity>1<unit>cup</unit></quantity> of long grain white rice, <quantity>2<unit>cups</unit></quantity> of water, <quantity>3</quantity> green cardamom pods, and the peel of <quantity>1</quantity> lemon to a saucepan

Cook over medium heat, stirring occasionally, until 2/3 of the water has evaporated

Reduce the heat and remove the lemon peel and the cardamom pods

Add <quantity>1<unit>cup</unit></quantity> of coconut milk and <quantity>2<unit>tbsp</unit></quantity> of coconut sugar. Mix it

Cook over medium heat, stirring constantly, until the rice is cooked through and creamy

Transfer the rice to a serving bowl

Add <quantity>1<unit>tbsp</unit></quantity> of chopped walnuts and <quantity>1<unit>tbsp</unit></quantity> of rolled oats to a pan. Cook over medium heat until fragrant

Add <quantity>1<unit>tbsp</unit></quantity> of coconut sugar. Mix and cook until the sugar begins to melt

Add <quantity>1<unit>tbsp</unit></quantity> of raisins and let it cook, stirring constantly, until everything is caramelized

Allow the caramelized raisins and walnuts to cool and sprinkle over the cooked rice

The vegan coconut rice pudding is ready

Serve with coconut chips. Enjoy!