Super quick and simple post today (but totally tasty too)! Rice pudding used to be a staple in my diet, a certain dairy desert company's rice puddings were often consumed after dinner as a treat. I think I ate them when I was vegetarian only to discover they used gelatin (eww, why?) and so rice pudding disappeared from my life. Until now! Oh yes I have been working on a rice pudding for a little while. I often eat rice, it's a nutritious easy accompaniment, and then have leftovers so this is a great way to use them up. You can use any type of rice you fancy but I had brown rice to hand.
White rice is originally brown and wholegrain with the bran attached, it goes through a process known as pearling during which the grain passes through a machine where it is rolled and the bran is gently "pearled" off, leaving the white kernel intact. This makes white rice a processed refined grain. Therefore brown rice retains more fibre, vitamins and minerals and is the healthier option of the two. Brown rice is a great fibrous carbohydrate.
I topped my pudding with blueberries, desiccated coconut, and blue cornflowers. But any fruity or nutty topping would great. I think pistachios would make a great accompaniment as they pair really well with cardamon.
The flavour in this rice pudding comes from cassia (sweet cinnamon), cardamon and vanilla. The addition of coconut cream adds a lovely creaminess to the pudding. The mix of spice, sweet and cream make this the perfect winter warmer.
1 1/2 cups cooked brown rice
1 1/2 cups almond milk
1/2 cup coconut cream
1 teaspoon cassia
1 vanilla pod
3 cardamon pods
4 teaspoons maple syrup
(Optional serving suggestions)
1) Add the rice, almond milk, coconut cream, spices and maple syrup to a saucepan and bring to the boil.
2) Lower the heat and allow to simmer for around 25 minutes or until the rice has absorbed the liquid.
3) Add whatever you have chosen to serve your rice pudding with and enjoy!