Not all carbs are created equal! This delicious brown rice and almond milk pudding is packed with fibre, and has absolutely no added sugar or any of the other nasties you find in even the most luxurious shop-bought varities. It’s the perfect warming treat, and it’s guilt free!
Ingredients (serves 4)
200g short grain brown rice, uncooked
1 litre carton unsweetened almond milk
1 vanilla pod, deseeded
1 cinnamon stick
Optional toppings: coconut sugar, coconut flakes, cinnamon, nuts, dried or fresh fruit, etc.
1. Add all the ingredients to a medium sized saucepan, EXCEPT for approx. 250ml of the almond milk (hold this back for later).
2. Bring to the boil, stirring often, then turn down the heat to allow the ingredients to simmer gently. Cover pan with lid.
3. Check and stir regularly until almost all the liquid has been absorbed, and the rice has softened. This will take about 1 hour.
4. Finally, stir in the remaining 250ml of almond milk and serve hot.