When it comes to the first and last meals of the day can be extremely difficult to find something that is both healthy and delicious. This challenge becomes increasingly difficult if you are attempting to eat a vegan diet. The answer to the breakfast and dessert dilemma is this delightful healthy twist on traditional rice pudding.
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!
Coconut Milk
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.
Brown Rice
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
Serves: 8
Prep time: 5 minutes
Cook time: 3 hours 35 minutes (slow cooker)
Ingredients
- 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
Instructions
- 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.
- Enjoy!
A quick note from our founder-
Over the past year, my friend Dave at PaleoHacks has been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.
Well, today this new this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE
That’s right — as a special launch promotion, we’re offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) — All you have to do is just cover a small shipping cost (international shipping is a bit more).
Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)
Sources:
http://www.livestrong.com/article/557604-what-are-the-advantages-of-coconut-milk-vs-dairy-milk/
http://www.webmd.com/diabetes/news/20100614/brown-rice-vs-white-rice-which-is-better
http://karalydon.com/recipes/breakfast/coconut-brown-rice-pudding/
Image Sources:
http://karalydon.com/recipes/breakfast/coconut-brown-rice-pudding/
Original article and credits: Healthy Holistic Living
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