Friday, March 13, 2015

Breakfast Matcha Rice Pudding: Vegan, Gluten-Free

Disclaimer: By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win  prizes associated with the contest. I was not compensated for my time.

There's something I need to get off my chest: I love white rice. Love Love Love it. Brown rice has it's appropriate applications, but white rice, well it's just perfect all the time. And guess what, it's nearly identical nutritionally to brown rice. Say WHATTTTTTTTT??? I know, it's a little crazy, and I'm all about whole grains, but you're only missing out on 1 gram of fiber, and a little bit of magnesium by choosing white rice. Seriously. So add another veggie and never ever again feel guilty about white rice again.

What else do I love about white rice? Well, you can find delicious US-Grown White Rice (local-ish, heck yes!), it's super affordable (especially when bought in bulk), it's gluten-free, and the least allergenic of all grains. How do you know if a rice is grown here in the states? Look for this handy dandy label:
So Think Rice and don't dismiss it from you balanced diet! I just this year finally learned how to make a good risotto, and then I realized that rice pudding is simply a sweet risotto. And I had to make it.

Matcha is so hot right now and I couldn't be happier. Love me the nutty green tea flavor, concentrated and oh-so-beautiful. Plus, with the addition of almond butter and toppings, this is a balanced breakfast. Forget about rice pudding just being for dessert! Think Rice for breakfast--why not??

Breakfast Matcha Rice Pudding: Vegan, Gluten-Free 
Makes 6 servings
  • 1 cup US-Grown Arborio Rice 
  • 1/4 cup maple syrup
  • 1 can full-fat coconut milk
  • 1/2 tsp vanilla extract
  • 2 Tbsp almond butter 
  • 1 1/2 cup unsweetened almond milk
  • 2 Tbsp matcha powder 
  • Toasted almonds
  • Sliced banana
  • Toasted unsweetened coconut
 1. Rinse US-Grown Arborio Rice
2. Mix rice, maple syrup, coconut milk, vanilla, and almond butter in a saucepan. Bring to boil.
3. Reduce to a simmer and stir every 5 minutes until coconut milk is fully absorbed. About 20 minutes.
4. While rice is simmering, mix 1 1/2 cup almond milk with matcha green tea and whisk until fully incorporated.
5. Once coconut milk is fully absorbed, mix in matcha almond milk, 1/2 cup at a time. Wait until milk is fully absorbed before adding the next 1/2 cup. Cook until all matcha almond milk is incorporated.
6. Rice should be soft, and a pudding consistency.
7. Pour into bowls, and serve topped with almonds, banana, and coconut.
8. Good morning!
Oh and BTW, the winner of the RawSpiceBar giveaway is AnneinVan who posted this lovely picture of her oh-so-organized spice cabinet!


Deanna - Teaspoon of Spice said...

Matcha powder is definitely an ingredient I need to play around with more and sign me up for breakfast rice pudding anytime.

Susan Williams said...

Looks great for a breakfast! I love it. Thank you.
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Micro SD Card Data Recovery Service said...

Woooow! That looks so delicious. Will have to try that tomorrow morning.