Creamy Rice Pudding

Here is a delicious, quick, and easy recipe to satisfy your sweet cravings using whole foods ingredients instead of sugar. Amylose and Amylopection are both starches, however, amylopectin is highly branched and therefore breaks down into glucose faster than amylose, which is a more linear structure. I chose long grain brown rice due to its higher content of amylose resulting in a slower glucose response.

In an earlier post, BPA and the consequences that result from it was mentioned, along with alternative ideas to avoid the chemical. Native Forest is a company that does not line their canned goods with BPA. You can also use Thai Kitchen coconut milk, but at this time their canned coconut milk still contains BPA in the liner.

Feel free to add additional spices including garam masala, ground cardamom, star anise, or a dash of nutmeg. I’m sure this would be delicious as well with a dash of raw cacao added after it’s done cooking for a heart healthy chocolate treat!

1/2 cup long grain brown rice (soaked overnight)
1-2 cups water
1/4 cup lite coconut milk (by Native Forest)
1/2 vanilla pod, seeds removed but reserve the pod
1 cinnamon stick
2 dates, pits removed
Ground cinnamon, for garnish

In a small pot or saucepan, add the rice, one cup water, coconut milk, the vanilla seeds and the pod, cinnamon stick, and dates and stir to combine. Over low to medium-low heat, simmer rice until soft and creamy, stirring occasionally. Add more water throughout cooking, if necessary. When ready, remove the cinnamon stick and vanilla pod. Serve in a small bowl and garnish with a dash of cinnamon. Enjoy!

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