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Tuesday, March 30, 2010

Easy Rice Pudding

Awhile back I posted a recipe on my other site The Rock Spot for a cooked rice pudding. It was good but I think I like this way better.

All the measurements are guesses as I was using leftover rice. But you want the pudding to be oatmeal consistency. I am eating this now for breakfast.

Easy Rice Pudding

  • 2 cups cooked rice (I used soaked, cooked sweet brown rice)
  • 1.5 cups whole milk - I used half and half because I was out of whole milk
  • Half a small can of real unsweetened coconut milk - this gives it a lovely coconut flavor and some good fat. The coconut flavor is sweet and so no additional sweetener is needed.
  • A good shake of cinnamon (tsp maybe?)
  • Half a cup of berries - I used blueberries but really any fruit will do
  • Nuts - just a little bit for crunch and the healthiness they bring to the dish.

In a small sauce pan add the rice, both milks and stir and cook until smooth and warm, sprinkle with cinnamon. In a bowl put your berries, top with half the recipe stir and then add nuts if you like.

I suggest thawing your berries first - they cooled my pudding down a bit too much but it is still yummy-licious!

This recipe is Gluten Free, and if you used all coconut milk it would be milk free.

I am submitting this to Simply Sugar and Gluten Free's -Slightly Indulgent Tuesdays
We Are That Family's - Works for Me Wednesday
Cheeseslave and Kelly the Kitchen Kop's Real Food Wednesday

1 comment:

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    This means that you actually kill fat by eating Coconut Fats (including coconut milk, coconut cream and coconut oil).

    These 3 researches from large medicinal journals are sure to turn the conventional nutrition world around!