|Coconut Brown Rice Pudding with Maple Syrup and Fresh Berries|
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.
I cup canned coconut milk
2 cups water
1/4 cup orange juice1 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
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.