Today I want to share a recipe, for what I think is the best dish I have made so far this year. I know it sounds like a big call, but I loved everything about this brown rice pudding. The recipe was inspired by the first lady of health and fitness, Ms Lorna Jane.
The other day I had stumbled out of the gym and found myself in a Lorna Jane store. Feeling inspired I took a look at all the tight lycra workout tops. Obviously I was feeling a little dizzy and deluded from my exercise. I think I even contemplated buying a matching “peel on peel off” shorts and crop top set. After the exercise buzz wore off I was drawn to Lorna Jane’s book range.
There were two titles which caught my eye. The first was Nourish – The Fit Woman’s Cookbook. It’s 250 pages of delicious recipes, inspirational words, health and lifestyle advice and eating plans. It was packed full of delicious pictures that made me want to head straight for the kitchen. The second book was a little smaller at 95 pages and was called Clean & Simple Eating. This book featured a bunch of other delicious recipes.
I couldn’t decided between the two so I bought both. I could barely wait to get home, I was so excited about making some of the dishes in the book.
As with any recipe I do feel the need to adapt it to my own lazy style of cooking. Instead of making the brown rice pudding on the stove top, I made it in my rice cooker. The stove method would have required careful watching and stirring for a VERY long time. Where as making this dish my way was simply a matter of dumping the ingredients in the rice cooker, and stirring on two different occasions near the end of the cooking time.
The brown rice pudding is made using coconut milk. I used Vitasoy Unsweetened Coconut Milk as it has only 55 calories per 250mls. Lorna Jane doesn’t count calories but I do!
As you will see by the pictures, once the brown rice pudding was made I used it to make a layered fruit and yoghurt parfait. This was absolutely delicious!! It was the perfect way to enjoy the sweet nutty rice pudding.
I served the Brown Rice Pudding as a dessert. I was really pleased with the results, it looked special, but it was still super healthy. The favour combination of mango, nectarine passionfruit, vanilla coconut yoghurt and coconut rice pudding was a match made in heaven. For that reason alone this is my new favourite recipe. I know I will be trying other fruit and flavour variations in the future too.
The recipe made 10 serves so I put the remaining 4 serves into glass jars for easy breakfasts. My little girl Anais was the first one to grab a jar for her breakfast this morning. It makes me really happy that she loves this “treat” as much as I do.
What do you think of the dish? Is this something you would add to your recipe repitoire? Would you chose to eat it for breakfast or dessert?