Sunday, January 13, 2013

Recipe for today: (Vegan) Creamy Breakfast Rice Pudding

Creamy Breakfast Rice Pudding
  • 2 cups precooked brown rice, loosely packed (reserve 1/2 cup)
  • 3/4 – 1 cup non-dairy milk (your choice, see note)
  • 1 ripe banana (about 1/2 – 3/4 cup, sliced) (optional, see note) OR 1-2 tbsp pure maple syrup, coconut sugar, or chopped dried fruits
  • 1/4 – 1/2  tsp cinnamon
  • few pinches nutmeg
  • 1/8 tsp sea salt
  • grated orange or lemon zest (optional)
  • optional: 1-2 tbsp cocoa powder (see note)
In a small saucepan, add 1 1/2 cups of the cooked rice (rough measure), and the remaining ingredients starting with 3/4 cup of milk (omit banana if you prefer, see note – and except the zest).  Puree the mixture using a handblender (alternatively, you can puree in a blender before adding to the saucepan, but I find the handblender is quicker and easier for clean-up)!  Add the remaining 1/2 cup of rice, and turn heat to medium-low.  Let the mixture thicken and warm for several minutes.  Add the remaining milk if desired to thin.  Taste, and adjust with sweetener and orange/lemon zest if desired, and stirring through add-in’s if you like!   Serve.

Banana and Sweetener Note:  The banana adds natural sweetness, and so if using it, you may not need the maple syrup or coconut sugar- it’s up to you.  However, also note that if adding the banana, the mixture will turn a darker color with the banana oxidizing and being cooked – so it’s best to eat straight away rather than save leftovers.  If you don’t use the banana, try adding a touch of pure maple syrup or coconut sugar.  Or, you can add chopped dates or other dried fruits to sweeten.

Milk note: If using a vanilla non-dairy milk, you may not need any additional sweetener.  If using an unsweetened variety, you will probably want to bump up the sweetness with the pureed banana or other options.

Ref: Dreena Burton and and

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