Tuesday, 23 July 2013

Coconut Milk Rice Pudding or Breakfast

Comforting and fragrant....

This Brown Bismati rice pudding is a winner. It is gluten free and the raisins add iron to the meal. I make mine dairy free by adding a can of coconut milk. Be sure to look at the ingredients on the label, don't buy the cans with additives and gum in them.



Brown Bismati Coconut Rice Pudding 

(Rice Cooker method)


1 can Coconut milk (NOT LOW FAT)
1/4 cup sultana raisins
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 - 3 tablespoons maple syrup
1/2 cup white Bismati rice
1/2 cup brown Bismati rice (* if you have allergies make sure it is gluten free and that there is no cross contamination)
1/2 cup water
lemon zest


  1. Rinse the rice very well, at least 4 times in cold water and place in rice cooker
  2. add spices
  3. Open can of coconut milk and scoop off 1/3 cup of the "cream" and set aside. Pour the rest of the cream and coconut milk into the rice cooker and stir to combine with rice.
  4. Add lemon zest, maple syrup and raisins, stir to combine.
  5. Turn on your rice cooker and let it cook.
  6. Once it is done add in the coconut cream that you set aside to make the rice pudding nice and creamy.
  7. Serve warm with heated rice milk and whole raw almonds for breakfast or chill to serve as pudding. (1 cup per portion for breakfast.) 


By Melony Teague


www.melonyteague.com  To subscribe to my consolidated newsletter, Click here  Melony Teague a freelance writer and columnist and motivator who lives in Canada with her husband and two young children. Founder of "Secrets of Body Transformation from the Inside Out"  Join me on facebook

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