Whiteley Creek Homestead

Dick and I are taking an aquasize class (two really… back to back… fifty minutes each) 3x/week at our local Y. To get out the door on time, I must either get up extra early to make our breakfast and pack an after workout snack… or prep the night before. For breakfast, my daughter Heather frequently prepares rice pudding for her three children. She is the inspiration behind my desire to incorporate more brown rice into my meals. This rice pudding made with coconut milk and sweetened with just a touch of maple syrup, from 12 Steps to Whole Foods by Robyn Openshaw, is a perfect make-the-night-before breakfast.

Coconut Brown Rice Pudding (for dessert or breakfast cereal)

This makes a big batch for a large family or for several meals. Refrigerate extra servings in recycled jars.

1 ½ cups brown rice, rinsed and drained well

3 cups water

1 can coconut milk*

¼ cup maple syrup (the real deal, not Aunt Jemima)

½ cup raisins

½ cup unsweetened shredded coconut (e.g., Bob’s Red Mill)

1 tbsp cinnamon

½ tsp nutmeg

½ tsp sea salt

1 tsp vanilla

optional: 3 eggs (organic, free-range), lightly beaten

Bring water to a boil, add the rice and salt, reduce heat and simmer 45 minutes. In a bowl, whisk together the remaining ingredients. Mix with cooked rice and pour into a lightly oiled 9×13-inch pan. Bake at 350° for 30 minutes. If desired, serve with milk and a sprinkling of cinnamon. *Native Forest Coconut Milk contains organic coconut milk (organic coconut, water, and guar gum). An alternate brand, which is distributed by Natural Value, contains pure coconut extract and water… no guar gum. Without guar gum, it often solidifies, but you can simply warm the can prior to using.