Rice Pudding: a sweet dish made by cooking rice with milk and sugar.
Seems pretty simple right! However, if one cooks white rice with milk or cream and white sugar one does not get a healthful dessert! Therefore the above definition requires a tad bit of altering so that everyone can feel fabulous about their rice pudding!
MALAKAI'S DEFINITION: a yummy in your tummy dessert which can be healthified by cooking brown rice with almond milk/coconut milk and unrefined sugar such as raw honey or maple syrup.
There! Much better. Rice pudding tends to be served warm however; in the summer time I like to refrigerate it and then eat it cold - which tastes just as good if not better!
There used to be a rice pudding bar by school that I would take my little sister too when she visited. It was essentially an ice cream bar of rice puddings which was too cool. I have yet to be adventurous with my rice pudding (I tend to stick to lemon zest) and try different flavours but I encourage you to experiment if you do try this recipe!
REDEFINED: RICE PUDDING!
-1 cup dry brown rice
-water to cook brown rice
-1.5 cups almond milk or coconut milk
-1/4 cup sweetener of choice
(raw honey, xylitol, maple syrup)
-1 tsp salt
-1 tsp cinnamon
-1 tsp vanilla
-1 tbsp coconut oil or organic butter
(feel free to skip the butter)
-1-2 tbsp lemon zest
1) Cook brown rice until soft
2) Preheat oven to 350
3) Mix the cooked brown rice with all other ingredients in an oven safe dish with a lid
4) Cover the dish with a lid and place it in the oven for approximately 1 hour.
AND A HAPPY SONG TO GET YOU GROOVIN'!