Start your morning right with Megan’s brown rice breakfast pudding!
2 cups almond milk, unsweetened
1 vanilla bean, halved and seeds scraped out
1 tsp. vanilla extract
1 cinnamon stick
¼ tsp. fine sea salt
¼ cup light brown sugar, packed
3 cups cooked short grain brown rice, day old rice is best
1 pint blueberries, organic
1 pint raspberries, organic
1 pint blackberries, organic
Toasted flaked coconut, for garnish
In a large sauce pot combine the almond milk, vanilla bean pod and seeds, vanilla extract, cinnamon stick, salt and sugar. Bring to a simmer and cook for 20 minutes or until it reduces slightly.
Next remove the cinnamon stick and vanilla bean and add in the cooked brown rice. Stir together and cook for another 10-15 minutes or until it’s thickened to your desired consistency. If you like it slightly looser cook it for less time, if you like a thicker pudding cook it longer.
Scoop some into a shallow bowl, sprinkle with extra brown sugar and top with the berries and a sprinkling of coconut flakes.