This was originally made with a large batch of leftover rice as an Indian style sweet rice pudding. The leftovers from that first pudding were then eaten like a porridge for breakfast. Everyone agreed it made a wonderful breakfast – but could do with less sugar. The recipe was refined and the Rice Puddidge was born.
You can use any leftover rice – however I use a combo of 2 parts jasmine to 1 part brown basmati. You can add anything to the mix really – the possibilities are endless.
This recipe makes quite a lot, and lasts a few days (reheated in the microwave as needed.)
- 6 cups cooked rice
- 1 cup hot water
- ¾ cups maple syrup
- 1½ tablespoons vanilla essence
- 2 x 270 ml cans coconut cream (shaken to mix)
- ⅓ cup chopped dried apricots
- ⅓ cup sultanas
- ½ cup dried cranberries
- 2 fresh apples – chopped into quite small cubes
- 2 tablespoons black chia seeds
- 1 teaspoon cinnamon
- ½ cup desiccated coconut
- 1 cup soy or rice milk, extra
How to make
- Add the hot water, maple syrup and vanilla essence to a large saucepan and heat up to a simmer
- Add the dried fruit, apples, chia seeds and cinnamon and simmer for 2-3 minutes
- Add the coconut cream, mix together
- Add the rice and mix thoroughly, making sure you squish any rice clumps
- Simmer for another minute on low
- Then add the coconut and half of the extra soy / rice milk
- Mix though then simmer on very low for 20-30 minutes, stirring occasionally to make sure the bottom doesn’t burn.
- Serve with fresh blueberries and sliced bananas.