Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
*6 – 8 Servings
Ingredients:
- 4 cups Almond milk (or your favourite plant-based beverage), unsweetened
- 1/2 teaspoon vanilla extract
- 2 cinnamon sticks
- 1 cup parboiled rice, washed
- 1/4 cup golden Sultana raisins
- 1/4 cup shredded coconut, unsweetened
- 1/4 cup raw cane sugar
- 1 teaspoon lemon zest
- 4 cloves (optional)
Instructions
- In a large saucepan over medium heat, add almond milk and bring it to boil with the vanilla extract and cinnamon sticks.
- Add rice, raisins, shredded coconut, raw cane sugar, cloves (optional) and lemon zest. Stir every 3 or 4 mins with a wooden spoon.
- The rice pudding starts to thicken after 20-25 mins. You may add extra almond milk if it gets too thick and cook for 10 more minutes over medium-low heat.
- Let it cool down for 5 mins. Serve hot. Sprinkle cinnamon powder and shredded coconut. You may also enjoy this rice pudding cold.
Extra tips:
✔ Parboiled rice, also known as converted rice, is a more palatable option than wild rice and still provides some nutritional benefits compared to white rice. Parboiled rice has a low glycemic index, which slowly and steadily releases glucose into the bloodstream. Low glycemic foods may help reducing inflammation and promote better blood glucose control.
✔ Parboiled rice is a good source of Vit B3 (niacin) and Vit B6, which are essential vitamins to convert food into energy. Don’t we all need that when we’re hitting by fatigue!
✔ Cooked and cooled rice is an excellent source of resistant starch, perfect for nourishing our gut bacteria and improving gut health.
- recipe from www.arthritisdietitian.com/
