I have loved rice pudding since the first time I tried it. No, not that sweet and horribly gloopy stuff out of cans in the supermarket – I’m talking about creamy, old fashioned rice in a sweet and cinnamony bath.
Brown rice is the unrefined version of white rice – it contains all the side hull and bran which white rice is missing. This means more fibre from this whole grain! Brown rice contains selenium, manganese, naturally-occurring oils, and antioxidants, along with all that fibre.
I actually cook up a big batch of rice for my family for both main meals, breakfast and dessert – usually white jasmine rice, flavoured with coconut milk, cinnamon, and ginger. This time, I decided to use brown, because it is much healthier and I like the nutty taste.
For this breakfast, I soaked a portion of the unsweetened (but fragrant!) rice with extra coconut cream, milk, yoghurt, and cinnamon. I topped it with kiwi fruit and nuts – it made a delicious and filling meal, and one I’m sure I’ll be making again!
This recipe can be gluten-free, vegan, diary-free, nut-free, and egg-free.
Preparation time: 2 minutes (plus chilling)
Serves 1
Ingredients:
– 3/4-1 cup of cooked brown ginger/ coconut rice (see recipe below)
– 1 cup milk of choice
– 1/4-1/2 teaspoon cinnamon
– 1-3 teaspoons dextrose, to taste
– 1/2 teaspoon vanilla essence, or pinch ground vanilla bean
– 1/2 Tablespoon desiccated or thread coconut, optional
– 1 1/2 Tablespoons coconut cream
– 1/2 teaspoon psyllium husks, optional
Method:
1. Mix together all ingredients in a serving bowl and chill in the fridge overnight. Top at will, and enjoy! 🙂
Ginger, Coconut, and Cinnamon Brown Rice
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 8-10
Ingredients:
– 2 cups brown rice, washed
– 1 can coconut cream
– 1/2-1 cup water
– 3 cm x 1 cm piece of ginger, peeled and sliced
– 1 cinnamon stick
Method:
1. Stir together all ingredients in a medium saucepan (with a fitting lid). Add more water if needed, to cover the rice by about 1 1/2 – 2 cm.
2. Bring to the boil over a high heat, then turn down heat to the lowest temperature possible. Cook with the lid on for about 20 minutes, or until the rice is tender and liquid absorbed.
3. Fluff with a fork and serve with a main meal (many Asian meals are great with this), and keep leftovers in the fridge to make rice pudding (above)! Enjoy 🙂