Breakfast Rice Pudding

Okay, so I am long overdue posting a healthy anti-cancer breakfast!  Breakfast is one of my favorite meals!  I especially love having breakfast for dinner :-) .

 

I’ll admit that in the past I was a big lover of dairy — cheese and ice cream being two of my favorites – but these days I don’t consume a lot of it.  I use a small amount of low-fat milk in my coffee and one my favorite breakfasts consists of Greek yogurt with fruit.  The truth is most dairy products are pretty high in fat and cholesterol and its intake should be limited.  Diets high in meat and dairy are associated with increased risk of all types of cancer.  Go here for more on that.

The whole-grain brown rice in this recipe is what makes it anti-cancer.  Including more whole grains in your diet and eliminating highly processed grains can help protect you from developing cancer.  The American Institute for Cancer Research has some great information on whole grains and their anti-cancer compounds.

Cooking note:  Feel free to replace the raisins with another dried fruit of your choosing.  The chia seeds are added to make this pudding healthier, but they also help thicken the consistency of the pudding and eliminate the need for an egg(s) used in regular rice pudding.  For my other post on Chia go here.

This also makes a tasty dessert.

Breakfast Rice Pudding

Ingredients

Serves 3-4

  • 1 can coconut milk (about 1 ½ cups) *I used light coconut milk
  • ½ cup unsweetened almond milk
  • 3 packets stevia (or sweetener of your choice)
  • 1/8 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • ½ t ground cinnamon
  • ¼  teaspoon salt
  • 3 cups cooked brown rice (this equals 1cup uncooked rice)
  • 3/4 cup raisins
  • 1 tablespoon chia seeds, optional
  • Slivered almonds for garnish

Directions

Heat the coconut milk and almond milk over medium heat until steaming. Add the stevia, ground cardamom, vanilla extract, cinnamon, salt, brown rice, raisins, and chia seeds.   Increase heat to medium and stir constantly for about 7 to 8 minutes until the mixture thickens.  Serve topped with sliced almonds.

Here is the nutritional information.


04. May 2012 by admin
Categories: Breakfast, Desserts, Vegan, Vegetarian | Tags: , , , , , , , , , , , , | 2 comments

Comments (2)

  1. How did you know that I was looking for an interesting pudding recipe? Granted yours will require that I buy ingredients that I don’t normally have, but dangit, my health is totally worth it! Thanks :)

    By the way, I’ve replaced my coffee creamer with soy milk. Any thoughts on that?

    • Glad I could accommodate :-) . I’m trying to limit my intake of soy on the advice of my doctor, so I don’t use soy milk. I save my soy intake for when I make the chocolate pie ;-) . If you haven’t had cancer then soy milk should be fine and has a lot fewer calories and fat than milk!

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