I’ve learned this recipe in my Healthy Dessert class at GBC. I had no expectations when I read the recipe, but I loved it.
My friends taught me that people sometimes eat Rice Pudding as a dessert (yup! I’ve never had a rice pudding in my life before this class… I told you guys that I had no culinary experience – lol), but for me, it’s a perfect breakfast! Good nutrients and comfort food in one recipe. What not to love?
I’ve tested this recipe with red rice and brown rice and both were delicious! So there are no excuses not to try! 😉
[yields 2 servings of 250g]
½ cup brown rice (or red rice)
600ml almond milk (recipe HERE)
⅓ cup raisins
Boil 1L water, turn off the heat add the rice and let it soak for 40 minutes.
After the 40 minutes, drain the water and simmer the rice with 500 ml of almond milk, stirring from time to time, until the rice is cooked, creamy and soft (it takes around 35 minutes).
If the rice is dry and not done yet, add a little bit of almond milk and let it cook a little bit longer.
When the rice is done turn off the heat and add the raisin.
My favorite thing about this recipe is that you can prep and just reheat before you eat in the morning (this recipe just yield 2 servings of 250g, but you can double it pretty easy. Another good tip is to season a little bit with cinnamon and add some extra fresh fruits like bananas or berries for a fuller breakfast. <3
For the dry fruit, I’ve tried with cranberries, apricot, blueberries… So you can mix and match whatever you fancy 🙂