Coconut Brown Rice Pudding with Maple, Pistachio and Fresh Plum

Rice pudding is one of those desserts that gives you that stick to your bones feeling that comforts you on a blistery night. The problem with most rice puddings however, is that it literally sticks to your bones… and your stomach, thighs, and ass. Can I say ass on here? In any case…I have created an equally as comforting dessert but without the added dairy, refined sugar and unhealthy fats.

There’s a lot of people who just really can’t do the whole brown rice thing. The ‘healthier’ taste can really ruin a good sushi meal, or a simple meat and rice dinner. Personally, brown rice has a nutty delicious taste, and white rice… well it kind of tastes like nothing. Which is why sushi places will add beer and sugar , and Chinese food places will fry it up (yeah…thats why it’s so delicious!) So I put this one to the test with Zach (the BF) and his brother in law who really just cant do the whole brown rice, bread and pasta. Let’s just say I prevailed with flying colours. Both of them polished off their bowls with only one remark… “some raisins would of been nice.” No comment about the brown rice taste! WAHOO! So hopefully if you’re trying to get a loved one a little healthier, this may be a good start. The fresh tart plums and crunchy pistachios are a perfect contrast to the creamy rice pudding. It really helps cut the richness of the dish, and leaves you truly satisfied. For a little extra sweetness and earthy delicious flavour, the maple syrup takes it to another level. If you like the classic version, then omit the toppings and just add raisins and maybe a little extra coconut.

A few important notes about this dish:
1. It does not keep well in the fridge! The rice gets a little hard and just does not have the creamy rice pudding effect. So it is best to serve this fresh and warm!
2. Sweeten to your liking. I used stevia to sweeten mine which was just enough with the added maple syrup poured on top. If you don’t have stevia on hand, feel free to use 1/2 cup (or to your liking) of any natural sweetener. Coconut sugar or pure maple syrup would work beautifully!
3. This is an amazing option if you are on a budget! All the ingredients are SUPER cheap and ones you most likely have in your pantry.

As always, this recipe is free of gluten, dairy and refined sugars! Also it’s perfect for vegans! C’est tous. Bon appétit and have a beautiful weekend! Love you all!

Ingredients:

•1 cup brown rice (not the quick cook variety)
•5 cups almond milk (if you use vanilla flavoured then you can omit adding vanilla)
•1/2 tsp pure vanilla extract, or the seeds of one vanilla pod
•1 tsp ground cinnamon
•1/2 tsp liquid stevia or 1/2 cup coconut sugar or other natural sweetener of your choice
•1/2 tsp pink Himalayan salt (or sea salt)
•3/4 cup coconut cream (the thick part from the coconut milk from the can!)
•1/2 cup unsweetened shredded coconut
•1/4 cup roasted pistachios (roughly chopped, for garnish)
•4 tbsp pure maple syrup (for garnish)
•1 plum thinly sliced (for garnish)

4-6 servings

Directions:

1. Bring rice, salt, and almond milk to a boil in a medium saucepan. Reduce heat and partially cover for 10 minutes.

2. Remove lid, add cinnamon, stevia (or other sweetner) and vanilla. Over a low simmer, stir rice occasionally for another 20-30 minutes until the liquid is absorbed. Once rice is tender, add coconut cream and shredded coconut. Stir until combined and taste. Adjust seasonings as desired!

3. For an individual serving, add about 1/2- 3/4 cup of rice pudding. Top with 1 tbsp pistachios, a few slices of plum and a drizzle of maple syrup! Remember to serve warm.