Tropical Brown Rice Pudding

Could there be anything more comforting that warm rice pudding? Especially since it’s only -2847596 oc outside today. WHY-IS-IT-SO-COLD?!?! … don’t answer that, I know I live in Canada. I love it. I hate it … not the country, just the cold. I bleed maple syrup … seriously, I’m such a sap ( haha – get it, maple syrup .. sap … I’ll stop!)

Oh, look at this!!

Rich

creamy

cinnamon-clove-y

sweet, but not too sweet

like a warm hug, ready for you any time you are.

Since it’s January and I’ll be throwing chocolate in your face before you know it, – I’ve healthified this recipe.

Sort of.

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I also use coconut water.

Dude, can we talk?! For the longest time, I remember my parents drinking coconut water – ever since I was little. Now, the price has skyrocketed since it’s now the coolest thing on the block to drink. Blah.

My pudding, I want to believe it’s healthier.

It’s healthier – and packs pretty dried fruit jewels and nuts.

And Rum. Note: you can totally use water instead of rum. But if you like rum, use rum. I’m now annoyed with my over use of the word rum – because it reminds me of bum.

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Eat pudding with me please. Another note, to completely annoy the skittles out of your rainbow, as I made this recipe I pranced around my condo singing p-u-ding-ding, makes me want to sing-sing.

Seriously, my husband – he’s the luckiest chap in town.

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Tropical Brown Rice Pudding

1/2 C dried cranberries

¼ cup Malibu rum

2 ½ cups coconut water

1 C short-grain brown rice

¼ Tsp Sea Salt

4 C milk

1/3 C honey

½  tbsp vanilla extract

1 tsp coconut extract

1 tsp ground cinnamon

¼ cup chopped apricots

¼ cup chopped walnuts

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In a small bowl combine dried cranberries and Malibu rum. Set aside and allow to soak.

In a pot, combine coconut water, brown rice and sea salt.  Bring to a boil and then cover and simmer 40 minutes.  You will notice, the rice will slowly begin to absorb all of the coconut water

Remove rice from the heat.  Add the milk, honey,  vanilla, coconut extract and cinnamon to the pot with the rice and stir well.

Bring to a low boil over medium-low heat, stirring often. Cook for 30 minutes.

Remove from heat – add cranberries, apricots and walnuts stir to combine well.

Top with apricots and walnuts and a drizzle of extra honey, for a little extra pizzazz!!

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Happy Friday, Darlings

xox

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