July 14, 2017
Here’s a gluten-free bowl of goodness you can enjoy as breakfast, an afternoon snack, or dessert—your choice! It’s made from sprouted brown rice that simmers with cinnamon, nutmeg, and two dairy-free milks until the grains are tender (fair warning, it takes about an hour and a half). Next comes an exotic blend of organic dried fruit and coconut chips from Mavuno Harvest, which is ethically sourced from family farms in sub-Saharan Africa. This is one treat you can definitely feel good about eating.
Yield: 2 servings
Active Time: 90 minutes
Total Time: 3 hours and 30 minutes
1 ¾ cups unsweetened almond milk, plus more if needed
½ cup sprouted brown rice
¼ cup honey
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
½ cup Mavuno Harvest Organic Mango & Coconut, chopped
2 tablespoons coconut chips, toasted
In a medium saucepan on medium heat, add the coconut milk, almond milk, sprouted rice, honey, cinnamon, nutmeg, and salt; mix well. Bring to a boil, then reduce the heat to a simmer. Cook uncovered, stirring occasionally, until rice is tender, about 80 to 90 minutes. If liquid is reducing too quickly, add almond milk two tablespoons at a time. Add dried fruit during the last 15 minutes of cooking.
Remove from heat and let cool slightly. Divide into 2 bowls. Serve warm, sprinkled with toasted coconut chips, or cover pudding with plastic wrap and refrigerate up to a day.
Recipe by: Angela Gaines
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