This is a wonderful recipe that you can make using left over brown rice. It is simple to make and uses fresh blueberries, your milk of choice (soy, almond, coconut, etc.) It is a hearty breakfast, healthy snack or can be a guilt free dessert. Aloha!
Filmed in collaboration with and on location at the Renaissance Sport & Spa Marriott Hotels. Guest Executive Chef Eldon Pico, winner of the IronChef compeition.
2 cups brown rice (make extra when you prepare it for dinner and you’ll have enough to make dessert)
1 cup plant-based milk, we used almond milk
5 drops Stevia (agave nectar and honey work too)
1 1/2 cups organic blueberries (fresh or frozen work)
2 Tbs. chia seeds (optional but adds extra nutrients and provide more pudding texture)
Optional: unsweetened coconut flakes, toasted almonds
Add brown rice to a small saucepan. Pour in milk. Stir. Add chia seeds. Stir. Gently fold in blueberries. Add Stevia. Serve warm sprinkled with unsweetened coconut flakes or toasted almonds. Enjoy!
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