Warming Vanilla Rice Pudding
Maddy from @mamanutritionist
Rated 5.0 stars by 2 users
Have you tried rice pudding before? It's a simple but surprisingly delicious and comforting recipe that is perfect for the cool Autumn change. If you're having this in Summer, it can also be a refreshing dessert served up cold.
Ingredients
- 2/3 cup jasmine rice
- 3 cups cow's milk (or any milk of choice)
- 2 eggs, whisked
- 3 tbs maple syrup
- 2 tsp vanilla bean extract
- 1 tsp cinnamon
- Pinch of salt
- Optional: 3 tbs chia seeds
Directions
In the Crumble Baby Round Dutch Oven, add the rice, milk, and a pinch of salt.
Bring to a boil over medium-high heat stirring regularly, then reduce heat to low, pop the lid on and simmer for 20 minutes.
Turn the heat to low. Stir through the vanilla bean, maple syrup, egg, cinnamon (and optional chia seeds).
Cook for another 2 minutes, stirring constantly.Serve warm and add your favourite toppings.
Recipe Note
Try cooking the rice pudding the day before and letting it cool overnight in the fridge. Rice, when cooled, turns into a resistance starch. Resistance starch acts as a prebiotic which aids in feeding the good bacteria in your gut.It's ok to reheat the pudding before eating, this doesn't decrease the amount of resistant starch.
- Maddy (@mamanutritionist)
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