Brown Basmati Rice, coconut milk and warm spices combine for an irresistible breakfast treat. Creamy, aromatic, and slightly sweet, this rice pudding is perfect comfort food on a cold winter morning. Apparently some people eat rice pudding at room temperature but that isn't for me. I want it served hot. And with the coconut milk and spices happening I want to top this with tropical fruit. Mango, banana, kiwi...maybe throw some blueberries in there. Garnish with something crunchy say coconut chips or almonds? Breakfast heaven. Or let's be honest this could be a dessert...but it's vegan! With fruit! And brown rice!!! So let's call it breakfast. I have read different methods for making rice pudding. Some tell you to start with cooked rice and go from there, others said to cook the rice in water first then add the coconut milk etc. I just threw it all in a pot and went from there. It was easy and it worked perfectly. This recipe is adapted from my Rebar Modern Food cookbook.
Recipe: serves 4
Hey! I'm Trisha