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>Breakfast Brown Rice ‘Pudding’

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>I’ve been craving rice or tapioca pudding…mostly rice. I have no idea why. This is not something I ever ate as a child and brown rice isn’t something I’ve been messing with lately because I really hate how long it takes to cook. I have no patience for rice that takes 50 minutes to cook; that’s all. This is probably the reason I stick with eating quinoa; not only is it nutritionally superior; but it cooks in 15 minutes or less and it’s very versatile.
Last night though; I had the house to myself since the husband had the closing shift so I decided to make a few things. In the spirit of pictures; I took a few; but Tuscan Sun-Dried Tomato Pesto is just so…disgusting looking in pictures that I can’t bring myself to post a picture. I also made some rice pudding that I thought would be breakfast appropriate. I probably should have used Soy Milk instead of rice milk just to up the protein content; but I wanted to use all rice products so..I went with rice milk. Plus, I never purchase rice milk (too much sugar) and it was on sale super cheap; so it was practically meant to be. I know this is a great food for cool weather; but seriously-it’s getting cooler here! The high was only 89 degrees yesterday and it was a cool 68 this morning! I am so ready for fall.

Here’s a snap shop of my ingredients, minus the almond butter which I decided to add at the last minute.

2 c water
1 c brown basmati rice
1 3/4 c vanilla rice milk
1/4 c chopped dates (do not use the ones with sugar added, dates are very sweet naturally)
2 T raw sugar or maple syrup
1/3 c golden raisins
1/4 t cinnamon
1/4 t ginger (if you aren’t a fan; use 1/8 of a t…I love ginger though!)
1/4 c raw almond butter (use what you have)

Prepare rice as instructed; for the brand I had the ratio of rice to water is 1:2; my rice took about 45 minutes to absorb all the water. Once your rice has cooked; uncover and turn the heat down to low or right above low. Add all other ingredients except almond butter and stir well to combine. Cover with the lid slightly askew so some moisture can escape and cook until the mixture is no longer soupy; but thick; for about 10-12 minutes; stir in almond butter and serve. I ate some immediately; then let it cool and stored this in the fridge. This will be my breakfast this week in addition to a rice protein drink (rice protein+soy milk+blueberries).


About laceythevegan

I'm a reader, a food lover, a crazy cat lady, an animal lover, local shopper and local music supporter. You can find me in East Nashville most of the time, shopping, having a drink at a locally owned bar, or eating food at a local restaurant. I like cumin and smoked paprika way more than I should, winter squashes make me happy, and while I do like most fruits, I only *love* berries and mangoes. I'd rather have salty snacks than sweets, and the darker chocolate is, the better. I still think Earth Balance is the best fake butter, Vegenaise is the best vegan mayo, and Almond Milk tastes better than soy milk. Chia seeds are my favorite egg substitute for the most part, and pumpkin tends to bind better than applesauce-especially in chocolate goods. I know a lot about food and nutrition, but that doesn't mean I'm the healthiest person. I tend to avoid eating out because I know I can make food that tastes better at home.

2 responses »

  1. >That sounds delicious! I don't have much patience for cooking brown rice either, so I always cook it the night before I need it. It re-heats well.

  2. >I haven't had rice pudding in a while. This sounds really good!


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