Almond Coconut Rice Pudding with Almond Milk

This simple pudding with coconut rice and almond makes an incredible breakfast dish. It can be served either cold or hot. It tastes good as it is, or topped with healthy sprinkles, such as cranberries, avocado's , sliced bananas, blueberries or strawberries. Shredded coconut meat, almonds and almond milk present healthy fats that reduce cholesterol and also have a low caloric content.

Details

Preparation Time: 20 min
Cooking Time: 3 hours
Serves: 2

K cal per portion: 620

Ingredients

• 1⁄2 cup of brown rice
• 1⁄2 cup of raw, shelled almonds
• 1 cup of desiccated coconuts
• 4 cups of almond milk
• 2 tablespoons of rock sugar
• 1 teaspoon of sea salt

• 1 teaspoon of ground cinnamon

Preparation

1. Rinse the 1⁄4 cup of rice in cold water to make sure there is no hull or inedible debris left in the rice.
2. Blanch your almonds in boiling water for 2-3 minutes, drain and let cool for a while before chopping them. To cut on preparation time, simply buy a pack of blanched almonds.
3. In a food processor, pulse the blanched almonds and brown rice until they resemble coarse crumbs.
4. Set to slow cooker mode. In the bowl, add coarse crumbs of almond and rice. Then, add the desiccated coconut, almond milk, rock sugar, sea salt, and ground cinnamon. Stir to make sure all the ingredients are distributed well. Set the Instant Pot on Low for 2.5-3 hours. Stir occasionally to break

any lump that may form during cooking.

Cooking Tips

Allow the pudding to cool for a while in single-serve bowls.

Experiment with other kinds of rice, such as wild rice or

basmati. Dark brown rice and black rice (although not the

sticky variety) are wonderful alternatives. Rock sugar may be

replaced by other sweeteners: try honey, stevia or even

brown sugar.