Thursday, January 24, 2013

Breakfast Brown Rice Pudding

In my meal plan this week I added a new recipe to our morning breakfast routine. Although we never seem to get tired of overnight oats, I wanted to throw in another option for a warm quickie breakfast packed with nutrition. It didn't disappoint and has quickly become a favorite among all of us.

I am not one to measure, so after I made the first batch by measuring the next day I sort of eyeballed everything and just threw it all in a pot together and hoped for the best. By the 3rd time we ate it I had made enough modifications to make it pretty darn near perfect. The original recipe is here.

I cooked my brown rice in a rice cooker at night then put in the fridge for the next few days. I tried another recipe for breakfast brown rice pudding that had you cook the rice on the stove top and it failed miserably. After 50 min - 1 hour the rice was still hard. So, I haven't mastered the craft of making brown rice on the stove top yet (obviously). BUT, in the rice cooker it comes out perfect. Just make sure to soak your brown rice for at least an hour before cooking. Then rinse until the water runs clear.

2 cups brown rice
*1 1/2 cups milk of your choice
Handful of raisins
1 T of maple syrup
1 T (or so) of brown sugar
1 T chia seeds
1 tsp vanilla
1/4 tsp of cinnamon
1/2 mashed banana (the riper the better)
*Chopped walnuts or choice of nuts
diced up fruit (we used strawberries and blueberries and oranges)
Sprinkle of flax seed/wheat germ mix

Put rice, milk, raisins, maple syrup, brown sugar, chia seeds, vanilla and cinnamon in a pot and simmer on low to med heat until it becomes a thicker consistency. While that's cooking, mash 1/2 banana in each person's bowl. Once the mixture is heated through and slightly thick spoon it over the banana. Top with flax seeds, walnuts and fruit. Add another splash of milk if you want/need to thin out the consistency.

*We use Trader Joe's unsweetened vanilla almond milk (found in the refrigerated section). Make sure your nut milks DO NOT contain carrageenan. Almond Breeze brand is one that does, while Silk does not. Even TJ's shelf stable almond milk contains it, while the refrigerated version does not. Go figure. So read your ingredients or even make your own rice, almond, hemp milks! It's actually simple to do!

*Kid tip: Madelyn likes walnuts while Kaiden could totally live without them.  I usually will grind my walnuts in the Vitamix (use a food processor if you don't have a Vitamix) to make the walnuts into a powdery form.  This way when I sprinkle them on things like this or in overnight oats they won't even know it's there but they are getting a healthy dose of Omega 3's!  It will be slightly sticky because of the oil in the nuts...so don't over process   And probably best to store them in the fridge.

Give it a try and let me know what you think! MMMmmmmm! Want more recipes and tips? Come look at our new blog about real food at www.realfood.life.

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