8 June 2014

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

 
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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15 comments:

  1. I absolutely love brown rice, and recently I've discovered a short grained brown rice in the bulk section of my grocery store. This sounds so delicious, and a healthy breakfast I would certainly enjoy. I adore rice pudding, which I make in my pressure cooker in less than 10 minutes! I think I can adapt this from a slow cooking to a fast pressure cooking recipe. Thanks for the recipe!

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    1. When you do let me know Debbie. The Crock Pot is very helpful during the summer heat. I have wanted to try a version of porridge in the crock pot as well. This will last for 3 breakfasts this week and fits in with what my daughter has me eating:D

      Warmest Wishes,

      Val

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  2. Sounds delicious Val. I am just making rhubarb compote to go with my whole grain breakfast.

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  3. Like Debby I am a total convert to brown rice too. Nice reminder for another way to enjoy it. GREG

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  4. I haven't had rice pudding for ages! My mother used to make it years ago. Love this updated version with the coconut milk - it sounds delicious.

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  5. Everything's also better with coconut milk, Val! :) Have always loved your slow Sundays. This must taste divine as well as being good for you. Maple syrup doesn't hurt either. I love it....a breakfast rice pudding!

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  6. Healthy and delicious! A great idea and combination.

    Cheers,

    Rosa

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  7. lovely pictures rice pudding looks fabulous

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  8. I like the idea of rice pudding for breakfast

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  9. After the busy weekend I had, you have no idea how much I need a SLOW day and a bowl of this beautiful rice pudding.
    Sam

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  10. Coconut brown rice. Healthy and tasty for breakfast. That is a really smart idea. As much as I sound like everyone else, I truly never ever think of rice or kicked up rice for brekkie!

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  11. i've never been the biggest fan of rice pudding but this one actually seems appealing--those berries are gorgeous!

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  12. What a gorgeous breakfast!

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  13. This sounds so comforting and nourishing, Val. :-) I used to have rice pudding when I was a child and loved it. :-)

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  14. Great idea to make this in the slow cooker and what a fun treat!! I've yet to make rice pudding because of all the standing and stirring, but crockpot-ing it is a great option!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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