Nourish Me Strawberries & Cream Breakfast Pudding
Aug
Sustaining, Nourishing & Delicious - the perfect winter breakfast.
The weather is changing and I need sustanance to get through my days.
My boys are in a mega challenging phase. They are wilful and temperamental and have lost any ability to listen.
Getting dressed and shoes on is a monumental achievement. Getting into the car in medal worthy. My patience is tested and the days are tough and long.
Then it all changes and my two little angels are back with me and relief washes over me once more .
They are unpredictable and I need to be ready for whatever is thrown my way!
Grounding food is essential for us all.
This one does the trick. I hope you enjoy it. Alisa x
Ingredients
Directions
In a hot deep frypan fry rice for a couple of minutes in the coconut oil so the rice is well coated in the oil. It should look shiny!
In a separate bowl mix the water and coconut milk and similar to risotto ladle the mixture into the fry pan slowly and let the rice absorb before adding more.
Slice the vanilla bean down the centre, carefully scrape out the seeds and add them into the mixture in the frying pan. This dish will taste 100 times better if you are using fresh vanilla bean rather than vanilla extract. The vanilla seeds are incredibly rich in flavour and will absorb throughout the dish as it continues to reduce.
Add cinnamon & maple syrup
Keep stirring regularly until all the liquid is absorbed. This can take up to 25 minutes. Like a risotto it's a slow process of reducing. Be patient it will be worth it!
You know the rice is done when it has a gooey, flowing consistency and the rice grains have no crunch when you bite into them. As it starts to look 'ready' add the strawberries and lemon juice & salt and allow the strawberries to blend with the rice. Remove when they have turned the mixture slightly pink
Remove from heat and allow it to cool then serve with fresh strawberries or a sprinkle of coconut.
Enjoy!
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Ingredients
Directions
In a hot deep frypan fry rice for a couple of minutes in the coconut oil so the rice is well coated in the oil. It should look shiny!
In a separate bowl mix the water and coconut milk and similar to risotto ladle the mixture into the fry pan slowly and let the rice absorb before adding more.
Slice the vanilla bean down the centre, carefully scrape out the seeds and add them into the mixture in the frying pan. This dish will taste 100 times better if you are using fresh vanilla bean rather than vanilla extract. The vanilla seeds are incredibly rich in flavour and will absorb throughout the dish as it continues to reduce.
Add cinnamon & maple syrup
Keep stirring regularly until all the liquid is absorbed. This can take up to 25 minutes. Like a risotto it's a slow process of reducing. Be patient it will be worth it!
You know the rice is done when it has a gooey, flowing consistency and the rice grains have no crunch when you bite into them. As it starts to look 'ready' add the strawberries and lemon juice & salt and allow the strawberries to blend with the rice. Remove when they have turned the mixture slightly pink
Remove from heat and allow it to cool then serve with fresh strawberries or a sprinkle of coconut.
Enjoy!
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