Breakfast Rice Pudding
- 1/2 Cup rice
- 1 Cup of milk
- 1 Cup of water
- 1/2 teaspoon Cardamon
- salt
- 1 tspn oil or butter.
I know, I know, eating rice pudding for breakfast sounds like the ultimate luxury, but it’s easy, nutritious and delicious!
The proof is in the pudding they say, and this pudding is delicious. Feel free to add in any fruit you’d like, it’s better for you if it’s seasonal fruit. I like to add dates, as this pudding is flavoured with cardamom, and dates just add to the delicious eastern taste of this.
I use coconut milk but feel free to use regular milk, almond milk, or soya. If you are feeling under the weather, add in a 1/4 teaspoon of ground ginger, or grate in a 1/2cm fresh ginger.
Method
- Heat coconut oil in a pan, and add in the ground cardamon. Cook gently for a minute then add in the rice, and a pinch of salt. Bring to a gentle boil and cover for 20 minutes.
- Add the fruit and cook for a further 10 minutes.
- Enjoy while it’s warm, adding whatever you want on the top.
