BREAKFAST

HOW TO MAKE A PLANT BASED RICE PUDDING BOWL // VEGAN BREAKFAST RECIPE



Winter is coming and I thought I’d show you how to make a plant-based rice pudding bowl as an alternative to porridges and other unhealthy hot breakfast recipes! This recipe has a rich fruity cherry and blackberry compote that makes the rice pudding bowl complete! Enjoy!

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⬇️ RECIPE ⬇️

* RICE PUDDING BOWL WITH CHERRY & BLACKBERRY COMPOTE *

THE PUDDING

400ml Light Coconut Milk
150ml Water
150g Pudding Rice
2 tablespoons Dessicated Coconut

1/4 teaspoon Salt

THE COMPOTE

400g Can of Black Cherries (reserve juice)
1 tablespoon Cornflour
1/4 Cup Blackberries
2 tablespoons Agave Nectar

1/2 teaspoon Lemon Juice
1/2 teaspoon Vanilla Extract

Serve with – Milled Flaxseed

1. Place a large saucepan on a medium heat and add the pudding ingredients. Bring to the boil then reduce the heat to a low simmer. Stir regularly to avoid the rice sticking to the pan and cook for 25 minutes (if the mixture is too dry, add additional warm water).

2. In a small bowl mix the cornflour and 3 tablespoons of the cherry juice to form a smooth paste and set-aside.

3. Meanwhile add the remaining cherry juice to another saucepan and place on a medium heat. Reduce for 10 minutes before adding the cherry juice paste, along with the cherries, blackberries and remaining ingredients. Continue to stir through until the rice is cooked through then serve with the flaxseed.

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