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Pumpkin Rice Pudding

Ingredients

  • 3 cups (750 mL) water
  • 1/4 cup (75mL) coconut milk ("light" if you want to reduce calories)
  • 1 cup (250 mL) short-grain brown rice
  • pinch of grey sea salt or pink rock salt
  • 1/3 cup (85 mL) currants or cranberries
  • 1 tsp (5 mL) cinnamon (or to taste)
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) Hemp Hearts
  • 1 cup (250 mL) pumpkin puree
  • 1/4 cup (63 mL) honey
  • 1 tsp maca powder

Directions

  1. Bring water, rice and salt to a boil in an uncovered pot over high heat. Reduce heat to low and simmer, stirring occasionally for 45 minutes.
  2. Add currants and cinnamon. Cook on low for another 15 minutes or until rice is tender and liquid is absorbed.
  3. The rice should be very creamy.
  4. Remove from heat. Fold coconut milk, vanilla, Hemp Hearts, pumpkin puree and honey into pudding.
  5. Sprinkle with cinnamon. If desired, sweeten more with a drizzle of honey and add crunch with nuts or seeds.

Recipe courtesy of Julie Daniluk. For more of Julie's recipes please visit: http://www.juliedaniluk.com

Yield: 8 servings