28 December 2009

if you can't beat 'em, join 'em

'Tis the season for sweet treats and as I am now in the middle of my "winter break" (and enjoying myself immensely, thankyouverymuch), I find myself ready to cuddle up with a movie, but craving dessert to accompany me. This really shouldn't be the case as I've already had dessert (thank you, Joann, for bringing and sharing your delicious leftover ginger-pear-cranberry cobbler), and a gluten-free blueberry muffin (fine, I had two) earlier today. I searched my cabinetry, which was slyly ridden of all tempting sweet edibles, certain that there must be something something something. Alas.

But then! What do I see but some leftover brown rice in the fridge! The gears quickly turned and then I whipped up this...

Leftover Brown Rice Pudding
In the fervor of my dessert craving I improvised and didn't measure a thing, but this recipe should get you close.

Serves 1-2

1 cup leftover brown rice
1/3 cup rice milk (or milk or non-dairy substitute of your choosing)
1 teaspoon coconut oil
1 tablespoon grade b maple syrup
2 tablespoons raisins
dash cinnamon
1 teaspoon arrowroot dissolved in 2 teaspoons cold water

1. In a small pot over medium-high heat, stir together rice, milk, oil, syrup, raisins, and cinnamon.

2. Once the milk is bubbling, stir in the arrowroot mixture until the pudding thickens.

3. Pour it in a bowl and eat it up!

1 comment:

Shannon said...

Arrowroot powder? Genius!

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