Gluten-Free Coconut Brown Rice Pudding
Breakfast, snack, or dessert? You decide! This delicious gluten-free, dairy-free rice pudding is a healthier alternative to the traditional white rice, milk and sugar.
Sweetened with almond amasake and raw honey it’s packed with flavour and nutrients. Amasake is a fermented brown rice beverage that can be used as a natural sweetener and raw honey contains live enzymes that aid in the digestion of carbohydrates. Cinnamon is added, not only for it’s flavour, but also for it’s ability to slow the rate at which the stomach empties after meals, reducing the rise in blood sugar after eating. Coconut milk provides a valuable source of good quality fat, essential for good health.
Brown basmati rice is a great place to start if you’re new to the texture and flavour of brown rice. Soaking the rice in water for 12 hours or overnight also helps to break down the fiber and improves the absorption and digestibility of the nutrients it contains. It also cuts the cooking time in half. Just reduce the amount of water you use to cook the rice by about 1/4 depending on how firm or soft you like your rice. Alternatively, you could also use red or white quinoa instead of brown rice.
1 cup brown basmati rice, soaked for 12 hrs
1 400ml can of coconut milk
1/2 cup almond amasake
1 tsp -1 tbsp raw honey
1 tsp cinnamon or to taste
1/4 cup raisins
Cook brown rice according to package directions replacing 1/2 to 3/4 of the water with coconut milk, reducing the overall liquid by 1/4 if you soaked your rice.
(My brown basmati rice called for 1 cup of rice to be cooked in 2 cups of water for 50min. I combined 1 cup soaked rice with 1 cup coconut milk and 1/2 cup water, simmering over low heat, with the lid on until the liquid was absorbed and rice was tender about 25min)
Once your rice is cooked add 1/2 cup almond amasake, additional coconut milk to reach desired consistency, raw honey* and cinnamon to taste. Mix well and stir in raisins.
*Only add raw honey to your rice pudding when it’s cool enough to eat, so the heat does not kill the live enzymes.
Serve warm, immediately after cooking or cool and refrigerate. I enjoy this rice pudding cold as a snack or dessert. For breakfast I add chopped almonds for the additional protein.