I have always loved rice pudding, and this week I got thinking about what a delicious breakfast it would make. The rice pudding of my childhood was a winter treat that usually came out of a tin and was sickly sweet and stodgy, but I decided to make a healthier version that could double up as a breakfast.
This recipe uses brown rice which had more fibre than white rice, keeping you fuller for longer and helping your digestive system. It also has a lower glycaemic index which helps to keep your blood sugar more stable and may help you to lose weight. The serving of mango counts as one of your five a day.
Ingredients: (serves 4)
1 cup brown long grain rice
3 cups water
1 x 400g can of coconut milk
1 tbsp desiccated coconut (optional)
2 tbsp honey
Start by boiling the brown long grain rice in the water until it is al dente (cooked, but firm to bite). Drain the rice, if necessary, and set aside. Transfer the coconut milk into the saucepan you used for the rice. Bring it up to the boil and then reduce the heat until it is simmering gently. Add in the cooked rice, stirring occasionally, until the coconut milk is almost all absorbed. Remove from the heat (at this point I like to stir in the desiccated coconut).
For the topping, peel and slice the mango and it into a non-stick frying pan on a medium heat. There is no need to add oil. As it starts to soften, add a splash of water into the pan along with the honey. Stir the fruit so it becomes coated in the honey sauce.
If you plan to make a batch of the rice pudding and reheat it each morning, be sure to cool it quickly after cooking initially (within an hour), and make sure it is throughly reheated before you eat it. You shouldn't keep cooked rice in the fridge for more than one day. More info here.