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 minerals 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. 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.
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 🙂
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 …