Coconut Brown Rice Pudding with Maple Syrup and Fresh Berries for Slow Sundays

Coconut Brown Rice Pudding with Maple Syrup and Fresh Berries

 Bonjour. Welcome back to my kitchen my friends where I indulge my culinary cravings and experiment to my hearts content. On a warm, sunny morning like today I continue to embrace our S-l-o-w Sunday feature here at More Than Burnt Toast with the birds chirping their morning song in the maple tree outside my window.  I hope you'll pull up a cozy chair and join me for a comforting breakfast. I have a place set for you at my table. Let me make you a steaming mug of chai tea or your favourite "joe" and a virtual breakfast just as you like it.

Whenever the mood hits us we will highlight breakfast and brunch ideas that allow us to explore all that a leisurely morning can offer. In my home Sunday is the day for putting my feet up. No matter which S-l-o-w Day you can manage the day should be s-l-o-w, no rushing around, no big errands, just taking your time and moseying along. My idea of enjoying a Sunday morning is to have a warm cup of tea and a long and lovingly prepared breakfast. Any time spent in the kitchen is time well spent! I plan on spending the morning in my favourite pursuit creating dishes and memories here at the abode. My time is my own until I gather to celebrate a good friends 55+10 birthday.

I decided to recreate a rice pudding I tried a few years ago at The Bean Scene while taking a tour while attending the Okanagan Food and Wine Writers Workshop. I found it to be one of those soul searching starts to my day and have been preparing it in one form or another ever since. Rice pudding is such a comforting way to start the day. I have created it a few times but have never written down the recipe or shared it with you. 

Sweet enough to satisfy any craving, but gentle enough to double as an indulgent breakfast or anytime snack. To boost the fibre content this time around to suit my newly found healthy eating habits my foundation began with brown rice from California. Brown rice takes at least 50 minutes to cook so precook it for at least 40 minutes and then add all of the other ingredients. What's to say you can't parboil it the night before for a quick "get out the door" breakfast or reheat it for another day. 

This time around I topped it with fresh berries, a dollop of maple syrup. The creamy, coconut flavoured "pud" will keep you satisfied and feeling all cozy inside until lunch time.

**Coconut Brown Rice Pudding with Maple Syrup and Fresh Berries**

I cup canned coconut milk

2 cups water

1/4 cup orange juice

1 cup long grain brown basmati rice, or other brown rice
Dash of sea salt

1 teaspoon cinnamon

1 teaspoon ground ginger

2 to 4 tablespoons maple syrup, to taste

Fresh berries

Cook the brown rice in water according to package directions. Bring the rice to a boil and reduce heat to a simmer. (Brown rice usually takes approximately 45 - 50 minutes). Simmer until almost all of the liquid is absorbed. The last 10 minutes of cooking add 1 cup canned coconut milk, orange juice, dash of salt, cinnamon, and ginger. Continue cooking until the rice is creamy and soft. If necessary, add a little more water. Serve warm or cool, drizzled with maple syrup and topped with fresh seasonal fruit!

Serves 4

 

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