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Vegan pomegranate pineapple breakfast rice pudding

Find yourself with a large amount of cooked rice but prefer not to eat fried rice again? If you want your breakfast to be filling and healthy then this recipe is from the No-Waste Save-the-Planet Vegan Cookbook is a good option that is also pretty quick to prepare.

What you need:

1½ cups of cooked jasmine rice
1 (13.5 ounces) can of full-fat coconut milk
2 tablespoons of agave, divided
¼ teaspoon salt
2 cups of chopped peeled strawberries
⅓ cup of pomegranate seeds
2 tablespoons of pomegranate molasses
2 cups of chopped fresh pineapple
1 tablespoon of lemon juice
¼ teaspoon ground turmeric
½ teaspoon of ground ginger
⅓ cup of diced crystallized ginger for garnish
⅓ cup of toasted coconut flakes for garnish

What you are doing:

  1. Combine rice, coconut milk, 1 tablespoon agave, and salt in a saucepan over medium heat. Cover the pan and bring to a boil. Lower the heat and simmer for about 10 minutes, stirring occasionally, until creamy and thickened.
  2. In a medium bowl, add the strawberries and pomegranate seeds. Pour molasses on top and gently fold them to combine. Put aside.
  3. In another medium bowl, mix the pineapple, lemon juice, 1 tablespoon agave, turmeric, and ground ginger. To combine, fold carefully and set aside.
  4. Divide rice pudding into three bowls. Top with equal parts fruit mixture, crystallized ginger, coconut flakes.

Photo credit: Celine Steen

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