Most of the time I need to produce a dessert hack to convince myself that what I am eating is actually indeed healthy for me, in which case, portion control is handed a “get out of jail free” card and can be guiltlessly tossed out the window. Which in turn allows me to fully participate in a giant mouthful of potential cellulite (ever hear of having “too much of a good thing”) until my tummy tells me I’ve gone too far (which is pretty much never, or like two hours too late while I’m rubbing vaseline on my inner thighs to prevent chafing).
And for those of you who don’t understand the hardship of chafing thighs or wearing shorts over your bikini bottoms (*that’s a thing?* says girl who is a popsicle stick) eat something.
Kidding. I’m obviously just jealous (while I stuff face with a delicious slice of ‘za. NFG).
but back to the point (since I tend to get off track 90 percent of the time, all of the time)… A mindful dessert that leaves you feeling good n plenty.
Cozy Coconut Spiced Brown Rice Pudding.
Brown sushi rice slow cooked with equal parts coconut milk & 2 % milk, organic sugar, vanilla, cinnamon & nutmeg. Topped with a cinnamon sugar dusting & drizzled in honey. Basically putting oatmeal to shame or upping your Cozy Shack game…. WHILE being mindful of spring break season that is just weeks away (or for me a lifetime away since that just doesn’t happen post mid-twenties).
If you decide to use white sushi rice vs brown sushi rice (that I use for this recipe) then check your pudding about 20 minutes earlier for doneness until you reach desired texture.
My recipe calls for part coconut milk & part 2% milk (to lighten it up). You may use ALL coconut milk if you wish, but just keep an eye on it again towards the end. Also keep in mind that as your pudding cools it WILL thicken.
You could probably substitute the sugar with another sweetener, however I think raw organic sugar tastes the best!
- ¾ cup brown sushi rice
- 2 cups coconut milk
- 2 cups milk
- ⅓ cup organic sugar
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- Honey for drizzle
- 1 tbsp Cinnamon & 1 tbsp Sugar mix for dusting
- First in a medium sized pot add your coconut milk, milk & sugar over medium heat. Bring to a boil, stirring every minute or so.
- Once milk/sugar mix is boiling add your rice. Bring to a boil again, add vanilla, cinnamon & nutmeg. Mix together. Reduce heat to a simmer and cover with lid.
- Stirring every 20 minutes or so, let rice pudding slow cook for about 1- 1½ hours, or until desire texture of rice is reached.
- Remove from heat and then allow rice pudding to thicken as it cools down to room temperature. Serve warm with cinnamon/sugar mix & drizzled in honey, or place in fridge and let cook for another 1-2 hours (and thicken even more to a pudding consistency) and serve cold with like toppings.
- Eat for breakfast or dessert!