I mentioned in my post last week that I’ve been working on overcoming sugar addiction and this healthy recipe for rice pudding has been a nice treat without any added sugars.
I used brown rice and coconut milk for my base. The coconut milk makes this really nice and creamy and makes it seem a little more indulgent, which I liked. I topped it with some fresh berries which added a nice pop of sweetness and the coconut chips add another layer of texture.
This is a nice treat because it isn’t overly sweet at all so it doesn’t leave me craving sugar.
Healthy Recipe for Rice Pudding
- 1 cup short grain brown rice
- 1.5 cups water
- 1 can coconut milk*
- 1 tsp vanilla
- small pinch of salt
- Fresh berries, mango or banana
- unsweetened coconut flakes, toasted
Bring rice and water to a boil. Cover and reduce to a slow, steady simmer. I have found if I use a wide shallow pan I can cook my rice in 30 minutes. If you are using a traditional, deeper pan it will take closer to 5o minutes. Keep on heat and add your coconut milk, salt & vanilla. Simmer for another 10 minutes, uncovered, stirring frequently.
Depending on your preference you can eat this rice pudding warm, like a breakfast porridge, or cool and eat as a desert. Just before eating top with fruit and toasted coconut and dig in!
* If you have never used canned coconut milk don’t be alarmed when you open the can and it looks funny. The coconut separates. I have had it both with the liquid on top and a coconut pulp layer on the bottom or vice versa. Just pour it into the rice and dig out the coconut “pulp” and mix in the pot.
If you don’t have any issues with sugar you could certainly add 2 Tablespoons or so of honey at the end of the last 15 minutes to sweeten this recipe up a little.
Let me know what you think in the comments below.