Yes, this brown rice pudding is ridiculous. Ridiculously tasty. Ridiculously practical. Ridiculously full of fiber. And ridiculously easy to make.
An overview: This pudding has a truckload of fiber, iron, manganese, selenium, and magnesium, all these just from the brown rice alone.
Then comes the warm goodness that is cinnamon, parading with its anti-microbial, anti-clotting, sugar-controlling, brain function-boosting medicinal properties. So humble you look, cinnamon. But I’m on to you and your magic.
Finally, we have the sweet raisins, showing off their lovely antioxidants to protect your cells, and not less important the boron, which keeps your bones strong and dense. Organic raisins are the best bet.
Not convinced yet? This meal is what in nutrition speak we call nutrient dense, at the same time that it is not calorie dense. This means that you are getting vast amounts of nutrients for only a small amount of calories. Or better said, every single calorie is good because they’re effectively contributing something of value to your body. And that’s what I call smart food.
To make the best of you breakfast, opt for having some protein along your brown rice pudding. Also, don’t go overboard eating bowls and bowls of the stuff. A serving of one cupped hand should be enough for a meal.
Brown rice pudding
2 C almond milk (or any milk you prefer)
1 C of brown rice (I used organic)
1 stick of cinnamon
Ground cinnamon to taste
Raisins to taste
Simply place milk* and the stick of cinnamon in a saucepan and bring to a rolling boil. Add the cup of brown rice and bring the heat down to very low. Cover and leave it as is for about 30 minutes, checking every once in a while to make sure the milk isn’t completely gone so the rice doesn’t burn. Feel free to add more milk as you wish– the consistency of this dish depends on your preference. Taste a grain of rice to make sure it’s fully cooked, remove the cinnamon stick, and serve hot with ground cinnamon and raisins on top.
Of course you can sweeten this dish, but be warned: Sugar isn’t your friend. Try to find a healthier alternative, maybe honey, stevia, or organic sugar. Anything but the processed toxic mess that is regular granulated sugar.
Since it takes a bit of time to cook this pudding I like making large batches and refrigerating any leftovers. Then it’s a super practical heat-and-serve hearty breakfast, or a great alternative for a healthy dessert.
Tasty, easy, healthy, practical, nutritious. Ridiculous.
*If you’d like to make a lighter version of this pudding, you can also cook the brown rice as indicated above, but using water instead of milk. So, cook rice in water until the rice is tender, then add the milk when you’re serving, directly on your bowl.