When it comes to the first and last meals of the day can be very difficult to consume food that is delicious and healthy at the same time. This challenge becomes increasingly difficult if you are attempting to eat a vegan diet. You will solve your dessert and breakfast dilemma with this delightful healthy twist on traditional coconut rice pudding.
Coconut Rice Pudding that is Disease-fighting Delight
The rice pudding that is traditional has high content of fat and foods processed heavily. By using coconut milk instead of regular milk, brown rice instead of white rice and not adding the egg, the pudding becomes more healthier.
This is a healthy, animal-friendly recipe. It is tasty for early breakfasts and late dinners. So get out the cooker that is slow and start cooking!
By replacing the dairy with coconut milk the recipe is a good choice for vegan people. It also significantly boosts the health. The content of copper in coconut milk is high. When the body’s copper levels are elevated they boost the immune system of your body to fight off illness and infections.
In addition, coconut milk contains high amount of niacin (Vitamin B-3). One of the significant benefits of increasing the level of niacin in your body is that it helps with a healthy increase of sex hormones and stress relieving hormones. Niacin is crucial to the mental and reproductive health.
There is a debate that is still current of whether brown or white rice should be eaten. However, a study from the University of Harvard has shown that consuming brown rice instead of white rice can significantly lower the risk of becoming diabetic. The health benefits to replacing heavily processed white rice with naturally occurring brown are clear.
Coconut Rice Pudding Recipe
Time of preparation: 5 min
Time for cooking: 3 h 35 min (cooker that is slow)
- 1 mug brown rice (U.S.-grown short grain)
- 1 can light coconut milk
- 2 mugs water
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1/2 mug raisins
- Put the brown rice, coconut milk, vanilla, syrup and water in the cooker. Cook for 3 and a half hours.
- Stir in the cinnamon and raisins.
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