Healthy Summer Fruits Rice Pudding

“Summertime is always the best of what might be.” 
~  Charles Bowden

It’s summertime in Australia right now, one of my favourite times for fruits and simple foods. This rice dish is a firm favourite – it makes for great breakfast eating, but can also serve as a dessert. The one in the picture is dressed up with some extra flavours but the pudding is delicious on its own too. I use coconut cream or coconut yogurt so this is a sugar-free, soy free and dairy-free meal.

I make this pudding with brown rice and no cane sugar, but I’ll give a few variations in case that kind of eating is not your thing.

The pudding will keep in the fridge for one week, and can be eaten warm or cold. Not summer in your part of the world? Use good quality frozen or canned fruit instead!

Ingredients:

  • 1 cup of brown rice and quinoa mix (or use 3/4 cup brown rice and 1/4 cup quinoa)
  • 2 cups of water
  • 2 to 3 cups of stonefruit, berries or a mixture of both. Cut stonefruit in halves or quarters. If the stonefruit is a clingstone (ie won’t separate easily from the pit) score the fruit into halves or quarters but leave intact. The fruit will cook beautifully and you can just remove any pits later.
  • a few drops of stevia or your favourite non-sugar sweetener, or a couple of tablespoons of cane sugar
  • Juice of half a lemon or lime (optional but it really freshens up the flavour)

Substitutions – use white rice and cut cooking time by ten to fifteen minutes

To Serve:

I often throw on any or all of the following

  • Coconut cream
  • Yogurt or coconut yogurt
  • Maple syrup
  • Fresh berries
  • Pepitas, sunflower seeds, shredded coconut, almonds, cashews or your choice of favourite seeds and nuts

Method:

  1. Place the rice in a large saucepan that has a close-fitting lid and then add the water. Add any sweetener you are using. If you are using stone fruit place the fruit on top of the rice.
  2. Place over medium heat and bring to a boil
  3. Reduce heat, cover and cook for 30 to 40 minutes or until rice is soft and well cooked.
  4. If using berries, add these ten minutes before final cooking time.
  5. To finish add the lemon or lime juice and stir well.

Place into bowls and add your choice of topping. Eat and enjoy!

Black Sticky Rice Pudding Recipe – Gluten Free, Vegan, Yum!

black sticky rice

“I like rice. Rice is great if you’re hungry and want 2000 of something. ”
~ Mich Ehrenborg

 

This is truly one of those comfort-in-a-bowl dishes. Black sticky rice pudding is popular in Thailand and parts of Asia. It can be eaten warm or cold, and makes a delicious dessert, but it’s equally good for breakfast or as a snack.

To serve I use a splodge of coconut cream or coconut yogurt, some fresh seasonal fruit, and sometimes a handful of nuts or seeds as well. It’s endlessly versatile.

Black sticky rice pudding is a great recipe – gluten free, dairy free, vegan and full of fibre, anti-oxidants and nurture-y goodness.  Black rice is a source of amino acids, iron, zinc, copper and according to Traditional Chinese Medicine (TCM) is great for supporting and nurturing the liver and kidneys, two organs/energy centres that get very depleted during times of stress, illness or depression.  It’s great food for people with burnout or adrenal fatigue as it is warm and easy to digest.  Coconut is also good for low thyroid function and boosting slow metabolisms.

I usually make double this quantity and keep some in the fridge.  I reheat in a saucepan with a little extra water, but if you are a microwave user, I guess you could go there…

black sticky rice 2

Ingredients

1 cup of black glutinous rice (you can find this in most Asian grocery stores or good supermarkets), 2.5 cups of water, 2 tablespoons palm sugar or soft brown sugar, salt, vanilla essence, 1 cup of coconut milk/cream

Note – If you are sugar-free use Natvia, stevia or your favourite sugar substitute.

Method

Soak the rice overnight (or at least 6 hours)  in the water in a ceramic or glass dish. It’s really important to soak your rice well, so please don’t skimp on that part of the cooking process. The water will go a nice shade of purple – try not to get it on you as it will stain some fabrics. Many people suggest you discard the soaking water, rinse and start over, but then you’d lose many of the minerals and anti-oxidants that have leached from the water overnight.

Transfer to a suitable saucepan and place on the heat.  Bring to the boil, stirring occasionally, and then reduce the heat to low, and cover.  Cook for a further half an hour to forty-five minutes, until the rice is soft and the mixture has thickened.  You need to play this by ear a bit, as you might need to add a little more water and cook longer. It all depends on the rice.

Add a pinch of salt and 1/4 to 1/2 cup of  coconut milk/cream, then sugar to taste. Add in a splash of vanilla essence too. I use about 2 heaped tablespoons of palm sugar, but if you prefer it sweeter, add more.  Stir occasionally over the next ten minutes until the rice is thick and pudding like. (I sometimes omit the coconut milk as a variation, which gives a nuttier flavour.)

Cool slightly and then serve in bowls with the remaining coconut milk/cream drizzled over the top.  Sliced banana or tropical fruits such as papaya or mango are also good.  In winter I may use berries.  Right now I am using a big dollop of coconut yoghurt (yoghurt made on coconut milk!) from a company called Co Yo, which is divine.

If I have made a less-sweet pudding, I will sometimes also add a sprinkle of palm sugar or a dash of maple syrup when serving.

Enjoy ♥

sticky rice 3

sticky rice pudding

 

 

Apple, Pear and Chia Seed Warm Pudding Recipe

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“Life is uncertain. Eat dessert first.” ~Ernestine Ulmer

 

I came home to our farm last night, too exhausted to cook dinner.

Problem was, I was hungry.

The thought of a salad, or anything cold and raw was completely off-putting. I needed warmth and nurture.

Solution? A lovely bowl of warm pudding – healthy and delicious but creamy and sweet enough to feel like an indulgence. This easy-to-digest meal is gluten-free, dairy-free and vegan. Perfect for those with dietary restrictions, to tempt a fussy eater or for someone who’s unwell. And the coolest thing about this recipe is that it makes an outstanding breakfast too!

The apple and pear give sweetness and texture to this comforting pudding.

Chia seeds are often touted as a superfood. I have to agree. They are high protein, high fibre, gluten-free, packed full of omega 3 fatty acids, potassium, calcium, Vitamin C, iron and anti-oxidants, plus they help heal the digestive tract and stabilise blood sugar. Win!

Ingredients for four serves:

Two ripe pears; two apples; 2 tablespoons of water; 1 heaped teaspoon of cinnamon; zest of a lemon; juice of half a lemon; 2 teaspoons of natvia, honey, maple syrup or other sweetener of your choice; 2 heaped tablespoons of chia seeds; 1 and a half cups of water; coconut cream and a little extra maple syrup to serve.

Note: It’s also fine to use four pears or four apples, depending on what’s in your pantry or on your list of available foods if you are working with dietary restrictions.

Method:

Place the chia seeds and the cup and a half of water in a bowl. Stir and leave to swell for twenty minutes. Stir occasionally to avoid clumping. The seeds will absorb the water and produce a jelly-like substance. (Try not to think about the fact that right now it looks like a bowl of frog spawn!)

chia_seeds_in_liquid

Dice pears and apple. Add to a saucepan over medium heat with two tablespoons of water and the cinnamon, lemon zest and juice. Stir for a few minutes until the fruit softens. Now pour in the chia seed mixture, which will have a runny jelly-like consistency.

Stir well over medium heat until the mixture is thick and warm – about five minutes. Add a little sweetener to taste.

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Spoon into serving bowls and add a generous dollop of coconut cream. Drizzle a little maple syrup over the top.

Devour happily.

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Any leftovers can be stored in fridge for up to three days. Try spooning the mixture into glasses, layering with a little yogurt or coconut cream to enjoy cold tomorrow as a breakfast parfait. The pudding also reheats well. Just use gentle heat and add the coconut cream in before you heat it!

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