Breakfast Rice Pudding

by byn on February 8, 2010

in Breakfast, Elimination Challenge, Gluten-Free

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I spent most of last week preparing for my Elimination Challenge by eating the food I had in the kitchen that I wouldn’t be able to eat during the Challenge (i.e. bananas, tomatoes, potatoes).  I also looked through my cookbooks and on my favourite blogs for recipes that meet the requirements – turns out there are tons. My major worry was what the eff was I going to eat for breakfast?

In the winter, breakfast for me is usually unsweetened instant oatmeal, jazzed up with some raisins, cinnamon and brown sugar, or toast with peanut butter, and now each of those items (with the exception of cinnamon) are out! Luckily, the info packet I got from Dr. Earls came with a bunch of recipes, and this one looked the best to me, and sounded like it would be a great replacement for hot oatmeal.

I made half of the recipe on Sunday morning, ate half, and reheated the rest at work today for breakfast. Would you believe me if I said it was delicious? It totally was! I added sunflower seeds and a few chopped pecans, but I can also see adding some berries (raspberries & blueberries) or some apples sautéed in cinnamon (that would definitely be a weekend thing).  I’m happy to have a go-to breakfast option, until I get to the Voila Bakery for some gluten-free bread.

Breakfast Rice Pudding

Source: Info packet from Aoife

Ingredients:

1 cup uncooked short grain brown rice

1 1/4 cups coconut milk

1 1/4 cups water

1/2 tsp salt

1 tbsp brown rice syrup or agave nectar

1 tsp cinnamon

Various nuts/seeds/berries to sprinkle on top

Directions:

  1. Combine water and coconut milk in a medium saucepan and bring to boil.
  2. Add rice and salt, then reduce heat to low,  cover and simmer for 45 minutes until rice has absorbed most of the liquid.
  3. Remove from heat and cool for 15 minutes.
  4. Stir in syrup or nectar, cinnamon, and any nuts/seeds/berries.

Serves 4

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