Choosing brown rice over white rice makes a huge difference in the nutrients of the meal. Generally, brown rice has over twice as much iron, magnesium and B vitamins. Rice pudding can be eaten cold, the more traditional way, or warm like porridge. This version has only natural sweeteners from the fruit and palm sugar and almond milk instead of cream to make it much lighter. I used lots of spices for a bit of a chai flavor but just an extra teaspoon of cinnamon instead would suffice.
Comforting Rice Pudding
Prep time
Cook time
Total time
Serves: 4
INGREDIENTS:
- 4 cups almond milk
- 1 cup brown basmati rice
- 1 cup blueberries
- 2 frozen bananas
- 4 dates
- 1 tablespoon palm sugar
- 2 teaspoons coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cardamom
- ¼ teaspoon allspice
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
DIRECTIONS:
- Slice up the bananas and dates thinly and set aside. Heat coconut oil and sautée spices for 1-2 minutes in a large pot over medium high heat on the stove. Add in the rice and almond milk and bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 25 minutes, until rice is softened and creamy. Add more almond milk or water if it becomes too dry. Add in the banana, dates, vanilla, palm sugar and continue cooking until heated through. Serve with blueberries on top.