Spiced Brown Rice Pudding

Brown rice pudding 2

My nana used to make me rice pudding when I would stay with her as a kid. I LOVED it. It is something that is automatically cozy and comforting, and it will always remind me of her. I’m not exactly sure of the ingredients she used, but I know there was rice and condensed milk. I was obsessing over this the other day, and I couldn’t take it anymore – I had to make my own version.

This rice pudding uses brown rice that I soaked overnight. This process improves the bioavailability of the rice, unlocking mineralsΒ that can be bound by anti-nutrients like phytic acid, and also makes the rice more digestible. Plus, I think it makes the pudding even creamier.Β If you don’t want to or don’t have the time to soak, it’s ok, you can still make it without soaking.

The addition of the almond butter adds protein, but feel free to swap it up with different nut butters – the smoother the better to maintain the gorgeous texture.

brown rice pudding 3

Spiced Brown Rice Pudding

1/2 cup short or medium grain brown rice (soaked overnight in water and 1 tsp lemon juice)

1 cup coconut milk, full fat

1 cup milk of your choice

1/2 tsp ground cinnamon

1/2 tsp vanilla

Pinch of cardamom and nutmeg

1 tsp maple syrup or brown rice syrup

Small pinch of cayenne pepper (optional)

Almond butter for serving

Extra cinnamon and cacao nibs (optional) for sprinkling

If you have soaked your rice, drain, give it a good rinse.

If you haven’t soaked the rice, just proceed as below πŸ™‚

Add the rice, milks, cinnamon, vanilla, cardamom, nutmeg and maple syrup to a small – medium sized saucepan, and place over a medium heat.

Bring to a simmer stirring every now and then, and then turn the heat down low. Cook, stirring from time to time to prevent the rice sticking to the bottom of the saucepan, for about at least an hour, until the rice has reached a beautiful, creamy texture that you’re happy with. The longer you cook, the creamier it gets. Keep an eye on it, and if you need to add more liquid, add some extra milk or a little water.

Divide into serving bowls and stir through a tablespoon of almond (or any nut) butter. Serve with a sprinkle of cinnamon, cayenne pepper if using, and some cacao nibs or chopped dark chocolate for extra lush.

VARIATIONS:

I love the simplicity of brown rice, but feel free to mix it up with different grains. I tried millet and quinoa, but preferred the rice.

Stir through some mashed banana at the end for a delicious banana version.

Top with seasonal fruit and yoghurt for a different take.

Jude Blereau – ‘Wholefood from the ground up’ Cookbook Giveaway

Thank you so much to everyone who left a comment last week. It makes me so so happy to be part of such a beautiful community. There were some wonderful comments, and I really enjoyed reading them all. The lucky winner of Jude’s fabulous new book is Sharyn W. Your comment about being mindful of looking after our body, mind and soul, and not just having one of those under control and expecting all to be well. Please email me on meg@mywholefoodromance.com and we can sort out the details! Thank you again to everyone who left a comment.