Healthy Rice Pudding
(4 servings)
2 cups rice milk (vanilla or plain)
1 tsp vanilla extract
1 cup unsweetened coconut milk
1/2 cup short grain brown rice
1/4 cup brown rice syrup
1/4 teaspoon each: ground cardamom, ground ginger
1/8 teaspoon each: turmeric, black pepper, cinnamon
1/3 cup dried cranberries or chopped dried apricots
Combine the rice and coconut milks in a medium pot over medium-high heat.
Bring the rice milk and coconut milk to a boil and add the rice. Bring back to a boil, lower to a simmer and cook, covered for about 30 minutes. Add the spices and cook for another 15 minutes or until the rice is cooked.
Add brown rice syrup and dried fruit after the rice is cooked. Allow the rice to cool and refrigerate in individual bowls for a few hours before serving. Top with fresh fruit and berries to add antioxidants.
*Recipe altered from Alexandra Jamieson's Anti Inflammatory Rice Pudding.
The spices ginger, cinnamon, cardamom and turmeric are anti inflammatory. They help with digestion, boost the immune system and assist with recovery from illness.
