This healthy vegan brunch recipe is a tropical rice pudding. Whole grains, nuts and fruit come together for a delicious - and healthy - treat for a Sunday morning brunch. Try this concept with other flavor combinations, too - it'll generate endless healthy vegan recipes.
Apple juice with cinnamon and raisins, topped with fresh apples, sunflower seeds and a drizzle of maple syrup would be nice for autumn easy vegan recipes. Orange juice with ginger and dried cranberries, topped with fresh oranges and pumpkin seeds would be fantastic in the winter.
Just because you want to make a healthy brunch doesn't mean you can't have fun with it!
Prep time: 5 minutes
Cooking Time: 45 minutes
Time from start to eating: 50 minutes
Makes 3 servings
This transcription will have some mistakes because it is partially automated.
Hey guys, this is heather from healthyveganrecipes.net. Today, I’m going to show you how to make a tropical rice pudding. So, a few weeks ago now, but I really don’t remember how many weeks ago, I was invited to a vegan brunch at a friend’s place and it was potluck. I wanted to think of something to bring for the brunch, and I wanted to make something that is healthy, of course.
I started racking my brain for ways to make a healthy and delicious vegan brunch. What I came up with was a rice dish, but instead of cooking rice like I normally do, I added some juice to the cooking water, to make it sweeter than normal.
I also added some rice milk to the cooking water to make it creamier than normal. So, I’m going to show you how to do that now. I made this a couple of times since then, so I’ve tweak it a little bit and I will tell you the things that I’ve been doing. If you don’t want to watch the video, you can find the recipe for this tropical rice pudding over at healthyveganrecipes.net — I will post it there.
We’re going to start with the rice, I’m using brown rice – a brown basmati from Lindburg, a company in California that makes a whole variety of excellent organic brown rice, including basmati, short grain, long grain and etc. They also have organic rice, so if you’re looking for organic, be sure to check the label before you buy.
I got one cup of rice, which normally cooks with two cups of water, but I’d like to make it creamier when I cook it for breakfast with a little bit more moisture, so I’m using three cups. What I’ve got is one cup of juice, and you can use any type of juice you like.
I’m been doing tropical rice pudding so I’m going for a mix today – I’ve done it with mango juice, with pineapple juice, and today I’m doing it with mix. So, one cup of juice and one cup of water. When I made this recently for my friend’s place, I used two cups of juice, but it was too sweet. So, I’m doing it with only one cup of juice, one cup water, and then one cup of rice milk.
This is actually my homemade rice milk, you can find the video and the recipe for this on my site as well. I’m going to add one cup of this - so a total of three cups of liquid. You can also use any type of vegan milk that you prefer, like coconut milk, which is also great.
Nice and creamy, and fatty. So, I’m also adding a pinch of salt to help the rice in the cooking. Then you have to stir the mixture together before putting the the lid on. Then put it on the stove and bring it to a boil. When its already boiling, turn it down to low-heat for it to simmer. It usually takes an hour, or about 45 minutes to an hour for this to cook.
You might want to stir your breakfast rice often. When making your dinner rice, you don’t want to stir it because you want it to absorb all the water, to make it nice and fluffy. But, when you’re making it for breakfast, you want it to be a little bit “puddingy”, so stir it every now and then, to break up the air pockets and make it creamier in the end.
While the rice cooks, you can go over the books, read the paper, check your email, do whatever you like to do on a Sunday morning, or whatever morning it is. I just want to mention one thing, when you’re picking the juice, make sure to choose 100% juice or as close to it as possible. There are lots of juices in the market that are only for drinking, like cranberry cocktail, or orange drink, that kind of thing, which are not 100% percent juice.
If you look at the ingredients, it’s usually sugar and flavor, with some other chemical ingredients as well. Be sure when you look at the juice that you’re picking, check the ingredients first and look for something like 100% pure juice. Lots of them actually have some pulp on them now, which I like because it makes it a little bit thicker and a little bit fruitier.
So after 45 minutes, here is my rice. You can see it’s nice and soft, it’s actually a bit drier compared to how I normally do it, so I could have gone for a less time, or what I can do is add more rice milk or some juice at this point to make it a little bit creamier.
What I’m going to add next are some dates that I’ve chopped up, just some regular cooking dates for today, but mature dates are so amazing. They have piths so be careful when you’re chopping them. And also, be careful when you’re buying them, a lot of dates are covered in glucose syrup, which is a very concentrated sugar.
Add and stir those dates here. If you don’t want to do dates, you can add raisins or dried cranberries of whatever dried fruit you like, but you can also have this plain, without any dried fruits. Raisins would be nice if you add them just before the rice is fully cooked, because they tend to absorb some liquid and become more plum and juicy.
That’s all there is to the rice so what were going to do is put this into some bowls, and top if off with – okay are you ready for this? I’m pretty excited about it. I’ve got a fresh mango, some sliced banana, some shredded coconut, and some cashews.
This is going to be the most delicious part of my day. I’ve also tried this with Brazil nuts. The first couple of times I made it I used Brazil nuts, because I was thinking macadamia nuts would be have been very cool for a tropical theme, but I didn’t find any in the store.
Brazil nuts are very closely related to macadamia nuts, and also from the tropics, but I’ve used Brazil nuts before and this time I didn’t have any, but I have some cashews. They’re excellent, that’s what I had the last time for my tropical rice pudding and it was delicious.
Last time I had pineapple and sliced mango, but there are also lots of different combinations that you can do. Apple is a great one to do, you can also have apple juice, and add a little bit of cinnamon while the rice cooks. That’s great with raisins or dried cranberries, and then you can put some fresh apples or even bake the apple on top.
A little drizzle with some maple syrup would also be awesome. Another way to do it is with cranberry juice or even orange juice, and add some fresh oranges or some dried cranberries. You can even do some fresh cranberries and cook it with the rice.
All kinds with different combinations you can do with this, and make it an easy way to make a healthy and delicious tropical rice pudding for a vegan brunch.
Hope you’ll enjoy it, and again you can find the recipe over at healthyveganrecipes.net.