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.
Gluten-Free Sprouted Rice Pudding
Yield: 2 servings
Active Time: 90 minutes
Total Time: 3 hours and 30 minutes
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.
Nicole Gulotta is always looking for a good story and a good meal. She’s the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry, and pens a blog by the same name. She also drinks a lot of tea, and is quite the connoisseur! Say hi on Twitter or Instagram @nicolegulotta.
Nicole Gulotta is always looking for a good story and a good meal. She’s the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetr Read More
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