{"id":58,"date":"2010-10-26T07:38:49","date_gmt":"2010-10-26T13:38:49","guid":{"rendered":"http:\/\/therealfoodchronicles.com\/?page_id=58"},"modified":"2016-04-23T19:50:25","modified_gmt":"2016-04-24T01:50:25","slug":"coconut-brown-rice-pudding-for-breakfast","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/coconut-brown-rice-pudding-for-breakfast\/","title":{"rendered":"Coconut Brown Rice Pudding for Breakfast"},"content":{"rendered":"

When I was a kid, my favorite breakfast was a hot bowl of cream-of-wheat with milk and sugar and piles of Cheerios on top.\u00a0 What I liked the most were the texture combinations \u2013 hot and cold, chewy and crunchy, as well as the sweet earthy flavor of wheat and oats.\u00a0 It\u2019s been many years since I\u2019ve eaten this dish, but I still love hot cereals \u2013 amaranth with fruit, GF oats, or rice pudding.\u00a0 Yes, I eat rice pudding for breakfast, even if most people eat it for dessert.<\/p>\n

The following recipe was inspired by one I found in an issue of\u00a0Sunset magazine<\/a> a few years ago.\u00a0 With the high-fiber brown rice, dried fruit, coconut milk, and maybe some nuts on top, it is a great way to start the day.<\/p>\n

Sweet brown rice is a short grain, glutinous \u2013 or sticky \u2013 rice used in Asian desserts and sweets, as well as in sushi.\u00a0 Interestingly, I have only been able to find it at Whole Foods.\u00a0 The local Asian grocery store only carries white and black glutinous rice.<\/p>\n

I like to soak the rice grains overnight.\u00a0 It helps them sprout \u2013 which brings out their nutritive content and increases digestibility, as well as reduces the amount of time needed to cook the pudding.<\/p>\n

Simply soak the rice in water over night.\u00a0 The next day, drain and rinse the grains.\u00a0 Make sure to pour out all liquid before adding coconut milk and water called for in recipe.
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