I definitely believe in the power of a good breakfast. Starting the day with a great combination of whole grain carbohydrates, protein, and healthy fats helps sustain our energy and powers our brain all morning long – without relying on loads of caffeine or unwanted temptations before lunch.
I love a warm breakfast in winter that is full of flavor and spices. This coconut milk-brown rice breakfast “pudding” combines all of the coziness of a Danish rice pudding – but without any dairy or sugar. Brown rice is a gluten-free whole grain that is full of B-vitamins, minerals and fiber, while coconut milk is naturally creamy and sweet and provides a healthy fat for energy burning. Cardamom and cinnamon are both great for stimulating the immune system and helping to keep blood sugar regulated, adding a naturally sweet flavor to start the day without any added sugar. (Limiting added sugar in the winter is a really good idea for keeping your immune system strong.)
So whether you’re headed off to work or school – or on a morning hike up the mountains as I’ve been doing these past few days – enjoy this rice pudding topped with a few organic raisins and almonds, and feel nice and warm from the inside out with good, balanced, nourishment. Creamy and decadent wrapped in a healthy package – my favorite way to eat!
Breakfast Rice Pudding
1/2 can coconut milk (not low-fat) – I like the Thai Kitchen Organic brand
3 cups leftover cooked brown rice, wild rice or a blend (brown basmati rice is especially good)
1/2 teaspoon cardamom (freshly ground, if that’s an option)
1/2 teaspoon ground cinnamon
2 tablespoons organic raisins (optional)
pinch of sea salt
Combine all of the ingredients in a small saucepan set over medium heat. Gently warm until creamy and just beginning to bubble. Remove from heat and serve immediately.
Serve with whole or chopped organic almonds, walnuts, raw sunflower seeds or raw pumpkin seeds (pepitas) to add a good balance of protein, minerals and/or omega-3′s.