Healthy coconut brown rice pudding! Made in a slow cooker with only 5 ingredients (excluding water and salt), it is both vegan and gluten-free.
Healthy Rice Pudding for Breakfast or Dessert
People fall into two camps with rice pudding: love or hate.
I am squarely in the love camp.
But I’ve made a discovery: if the aforementioned haters like oatmeal, and they are served the same rice pudding for breakfast, they move–or at least take several significant steps–over to the love camp.
So, for the time, being, let’s forget about calling this dessert. This super-simple, hands-free brown rice wonder is a breakfast for champions: rich, yet frugal, and nutritious, yet delicious.
How to Make Healthy Brown Rice Pudding
Here’s how you make it: throw all of the ingredients in a slow cooker and walk away. A few hours later, you have this:
One essential characteristic of any worthy rice pudding is creaminess: it should have a silky richness without being soupy. The rice should be plump and tender, too. That’s why this rendition needs to go on your must-make list.
What is Used to Sweeten the Rice Pudding?
This humble pudding is not too sweet either: both the brown rice and coconut milk have a natural sweetness, so roughly two tablespoons of added sweetener is all that’s needed.
I used coconut sugar, but any sweetener will do; maple syrup, brown sugar, honey (if you are not vegan) are equally delicious options.
I am fond of the convenience of dried fruit, but feel free to omit it and top with seasonal fresh fruits. I can attest that summer blackberries and chunky, autumn-spiced applesauce are equally spoon-worthy toppings.