Creamy Coconut Jasmine Rice Pudding...Because Winter Isn't Over Quite Yet (Recipe!)

Spring may be just a few short weeks away, but that doesn't mean it's smoothie weather quite yet. Chilly late-winter mornings call for warm, nourishing breakfasts and this creamy coconut rice pudding is exactly that. 

Coconut and jasmine rice are a true match made in heaven - the creaminess and natural sweetness of coconut compliments the delicate flavor and texture of jasmine rice perfectly. It only takes a spoonful of our Dastony Coconut Butter to add a rich coconut flavor and additional creaminess to recipes like this one. It's the perfect stand-in for coconut milk - great for those who prefer to avoid canned foods, or the common additives like guar or xanthum gums found typically in coconut milk. Boxed and canned coconut milk have also been pasteurized, which degrades nutrition and enzymes. Our richly nutritious coconut butter on the other hand is stone ground from fresh, whole coconut flakes at low temperatures for a silky, creamy result, fresh flavor, and optimal nutrition. Such a versatile, wholesome product that we can't recommend enough!

This recipe can most certainly be served as as dessert, however its filling nature, healthy ingredients, and minimal sugar lend perfectly to a breakfast dish. Packed full of healthy MCT fats from whole coconut butter to help balance blood sugar, and a dash of energy-boosting malty-sweet maca root to add a little pep to your step in the morning, this recipe is a nice alternative to oatmeal or porridge if you're craving a little variety. 

The Recipe

Makes 1 large serving, 2 small

Ingredients

1.25 cup cooked jasmine rice (or basmati will also work well)

1 cup unsweetened almond milk, preferably fresh and homemade

2 Tbs raisins

1/2 Tbs Dastony Stone Ground Coconut Butter

1/2 tsp Veggimins Maca Matrix  (optional superfood boost)

1 Tbs coconut sugar

1/2 tsp vanilla extract

1/4 tsp cinnamon powder

Instructions

1. Combine all ingredients except cocout butter in a pot on the stove, and cook on medium-low for about 3 minutes. The milk should be simmering just slighting. Then stir in coconut butter (it will immediately melt right in) and cook for another 2 mintues or so. Cook until the consistency starts to thicken and turn into a pudding. You can give things a taste test at this point and add more cinnamon and coconut sugar if you wish. 

2. Place pudding in bowls, sprinkle with a little additional coconut sugar + cinnamon, and enjoy! 

NOTE:

This pudding is best served warm, but can be stored in the fridge as well and re-heated. Just add a splash of additional almond milk if re-heating.