This simple pudding with coconut rice and
almond makes an incredible breakfast dish.
It can be served either cold or hot. It tastes
good as it is, or topped with healthy
sprinkles, such as cranberries, avocadoes,
sliced bananas, blueberries or strawberries.
Shredded coconut meat, almonds and
almond milk present healthy fats that
reduce cholesterol and also have a low
caloric content.
Details
Preparation Time: 20 min
Cooking Time: 3 hours
Serves: 2
Kcal per portion: 620
Ingredients
• ½ cup of brown rice
• ½ cup of raw, shelled almonds
• 1 cup of desiccated coconuts
• 4 cups of almond milk
• 2 tablespoons of rock sugar
• 1 teaspoon of sea salt
• 1 teaspoon of ground cinnamon
Preparation
1. Rinse the ¼ cup of rice in cold water to make sure there is
no hull or inedible debris left in the rice.
2. Blanch your almonds in boiling water for 2-3 minutes,
drain and let cool for a while before chopping them. To cut on
preparation time, simply buy a pack of blanched almonds.
3. In a food processor, pulse the blanched almonds and
brown rice until they resemble coarse crumbs.
4. Set to slow cooker mode. In the bowl, add coarse crumbs
of almond and rice. Then, add the desiccated coconut,
almond milk, rock sugar, sea salt, and ground cinnamon. Stir
to make sure all the ingredients are distributed well. Set the
Instant Pot on Low for 2.5-3 hours. Stir occasionally to break
any lump that may form during cooking.
Cooking Tips
Allow the pudding to cool for a while in single-serve bowls.
Experiment with other kinds of rice, such as wild rice or
basmati. Dark brown rice and black rice (although not the
sticky variety) are wonderful alternatives. Rock sugar may be
replaced by other sweeteners: try honey, stevia or even
brown sugar.