Hi everyone! I hope that you are enjoying your summer so far! I cannot believe that it’s half way over already! I have been eating a ton of fruit lately and loving Oregon’s amazing selection of fresh berries! I know that the best way to digest fruit is to eat it alone, but it’s too tempting to use them in recipes. So, here you go with another fruitty recipe.
This recipe morphed many times while I was making it. First, it was going to be mango coconut Thai rice pudding. When I didn’t have mangos, I was going to substitute pineapple. Then I saw the fresh blueberries that I had in the fridge and I knew this combo would be magical. This makes a comforting desert or a delectable breakfast.
1 cup brown basmati rice
2 cups water
1/2 t salt
3 cups plus 1 tablespoon vanilla coconut milk (I used SoDelicious brand )
1/4 cup agave
2 T brown sugar
1 t ground cinnamon
1 T cornstarch
2 t vanilla extract
1 t coconut extract (optional)
1 T coconut oil
1/2 cup freshly ground flaxseed
1 cup fresh blueberries
1 T hemp seeds (optional)
Combine rice, water and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes.
Stir in 3 cups coconut milk, agave, brown sugar and cinnamon and bring to a lively simmer. Cook, stirring occasionally, for 10 minutes. Stir cornstarch and the remaining 1 tablespoon coconut milk in a small bowl until smooth; add to the pudding. Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes. Remove from the heat.
Remove from heat. Add the vanilla, optional coconut extract and coconut oil into the pudding. Transfer to a large bowl and add the fresh blueberries, ground flaxseed and hemp seeds. You can stir them in or leave them as a garnish on top.
I prefer to enjoy this pudding in large quantities while it is still warm, but you might want to cover it with plastic wrap and let it cool in the refrigerator for at least 2 hours.
Feel free to play around with different fruit and nut combinations. I have a love affair with blueberry flaxseed muffins, so that is why I chose them together.
Have a great week and I’ll be back next week with anther recipe!
~ Kilee
Hi everyone! I hope that you are enjoying your summer so far! I cannot believe that it’s half way over already! I have been eating a ton of fruit lately and loving Oregon’s amazing selection of fresh berries! I know that the best way to digest fruit is to eat it alone, but it’s too tempting to use them in recipes. So, here you go with another fruitty recipe.
This recipe morphed many times while I was making it. First, it was going to be mango coconut Thai rice pudding. When I didn’t have mangos, I was going to substitute pineapple. Then I saw the fresh blueberries that I had in the fridge and I knew this combo would be magical. This makes a comforting desert or a delectable breakfast.
1 cup brown basmati rice
2 cups water
1/2 t salt
3 cups plus 1 tablespoon vanilla coconut milk (I used SoDelicious brand )
1/4 cup agave
2 T brown sugar
1 t ground cinnamon
1 T cornstarch
2 t vanilla extract
1 t coconut extract (optional)
1 T coconut oil
1/2 cup freshly ground flaxseed
1 cup fresh blueberries
1 T hemp seeds (optional)
Combine rice, water and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes.
Stir in 3 cups coconut milk, agave, brown sugar and cinnamon and bring to a lively simmer. Cook, stirring occasionally, for 10 minutes. Stir cornstarch and the remaining 1 tablespoon coconut milk in a small bowl until smooth; add to the pudding. Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes. Remove from the heat.
Remove from heat. Add the vanilla, optional coconut extract and coconut oil into the pudding. Transfer to a large bowl and add the fresh blueberries, ground flaxseed and hemp seeds. You can stir them in or leave them as a garnish on top.
I prefer to enjoy this pudding in large quantities while it is still warm, but you might want to cover it with plastic wrap and let it cool in the refrigerator for at least 2 hours.
Feel free to play around with different fruit and nut combinations. I have a love affair with blueberry flaxseed muffins, so that is why I chose them together.
Have a great week and I’ll be back next week with anther recipe!
~ Kilee