Feeds:
Posts
Comments

Posts Tagged ‘rice’

renegade rice pudding

It’s a renegade I tell you…

First, this rice pudding is made with a rice medley containing brown rice, red rice, whole oats and black rice. Making this uber nutritious. Wild and nutritious, heck ya!

Second, there are only SIX ingredients! (1) rice, (2) light coconut milk, (3) low fat milk, (4) brown sugar, (5) one cinnamon stick and (6) vanilla extract. I kidd-you-not friends, this rice pudding looks so “oh la la-ish” but it’s small ingredient list and ease of preparation make this such a pleasing dish to prepare, eat and share! Share with those you adore because this rice pudding is nothing but L-O-V-E.

I found this rice pudding to be so comforting, yet light at the same time because of the light coconut milk and low fat milk. Moreover, I wasn’t left with a rice pudding hang-over (well, just don’t eat more than one or two cups, otherwise you may be subjected to food coma). Mainly because the rice medley is heart-heathy and very energizing!

Nutritional perks –

    Brown rice – Excellent source of manganese, and a good source of the minerals selenium and magnesium. Rich in fiber.
    Whole oats – lowers cholesterol levels, stabilizes blood sugar and an excellent source of dietary fiber.
    Black rice – good source of iron and dietary fiber. Helps in the prevention of heart attacks.
    Cinnamon – an excellent anti-inflammatory and aids in the control of blood sugar levels.

Renegade Rice Pudding
Inspired from this recipe

Print Recipe

– 1/2 cup uncooked wild rice medley
– 1 cinnamon stick
– 1 cup light coconut milk
– 1 cup 1% milk
– 1 tsp vanilla extract
– 1/4 cup brown sugar
– raisins for garnish, optional!

Use the directions on the package of rice for 1/2 cup serving and cook in water with the cinnamon stick. Enjoy the aroma. This should take about 15-20 minutes or until water is absorbed. Remove the cinnamon stick.

The red rice I used turned the water a reddish color. Pretty!

Add the coconut milk, milk, vanilla and brown sugar. Simmer for 15 minutes or until a majority of the liquid is absorbed.

Be careful not to absorb all the liquid. The rice pudding should be creamy and moist, not like a cake.

Serve warm or room temperature and enjoy!

Advertisements

Read Full Post »