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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 6 |
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I hesitate to call this rice pudding because that implies a mushy consistency. I love this because the rice keeps its texture; and besides being so adaptable, it's easy to throw together any morning you have leftover grain on hand! Ingredients:
3/4 cup cooked brown rice (long-grain or basmati for me) |
1/2 cup vanilla-flavored soymilk or 1/2 cup plain soymilk |
2 -4 dates, chopped |
1 tablespoon chopped almonds (or more walnuts) |
1 tablespoon chopped walnuts (or more almonds) |
1 small apple, diced- granny smith are the best |
1/4 cup fresh blueberries (optional) or 1/4 cup thawed frozen blueberries (optional) |
Directions:
1. Firstly, note: PLEASE substitute any nuts or seeds you like for this! Personally I'm trying it today with toasted sunflower seeds. Other cooked grain will also work, of course; I have tried and liked with millet.
2. The flavor of the dates is so delicious I can't imagine using anything else, but again, whatever you like :-).
3. Combine rice and soymilk in a microwave-safe bowl. Nuke for 40-60 sec., depending on how hot your microwave is.
4. Stir the chopped dates into the rice and microwave again, until the milk starts to bubble.
5. Quickly stir in the nuts/seeds and diced apple, and COVER the whole bowl, with a plate or lid. Let sit covered for 5-8 minutes. This will allow the flavors to blend, and the apple will get slightly soft as though baked.
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