Traditional rice pudding is high in fat and heavily processed foods. By replacing regular milk with coconut milk, white rice with brown and removing the egg, the dish becomes an altogether healthier prospect.
This is a healthy, animal-friendly and tasty recipe for early mornings and late nights. So get out the slow cooker and start cooking!
The replacement of regular dairy milk with coconut milk not only makes this recipe a great choice for vegans, but it also provides a significant boost to your health. Coconut milk has a high copper content. Elevated levels of copper in the body have been shown to boost your immune system to fight off illness and infections.
Additionally, coconut milk has been proven to contain high levels of niacin (also known as Vitamin B-3). One of the significant benefits of increasing the level of niacin in your body is that it helps with a healthy increase of sex hormones and stress relieving hormones. Niacin is crucial to your reproductive and mental health.
The debate between whether you should eat white or brown rice has been going on for many years now. However, a study from the University of Harvard has shown that eating brown rice instead of white rice can significantly lower your risk of diabetes. There are clear health benefits to replacing heavily processed white rice with naturally occurring brown.
Coconut Brown Rice Pudding
Prep time: 5 minutes
Cook time: 3 hours 35 minutes (slow cooker)
- 1 cup U.S.-grown short grain brown rice
- 1 can light coconut milk
- 2 cups water
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1/2 cup raisins
- Put the coconut milk, brown rice, syrup, vanilla and water into the slow cooker and cook for three and a half hours on low heat.
- Stir in the cinnamon and raisins.
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