How often do you make a pot of brown rice and have a lot left over? This happens all the time for me and while I usually put it to good use later on, it never hurts to have a few more ideas for it. This brown rice pudding is something I do all the time–breakfast, snacks, I’ve even eaten it for dinner when nothing else would hit the spot. It’s a versatile recipe where you can substitute, add, and subtract all sorts of goodies to it. Instead of raisins, try another dried fruit like chopped dried apricots, apples, or peaches. Use coconut milk (decadence!) instead of coconut water when simmering it down. Try throwing some granola, yogurt, or nuts on top. Sweeten it with real maple syrup, agave, or brown sugar. Look to see what you have in your cupboards, sometimes a dried cereal or a sliced banana is great on it too. The options are endless!
I’ve had an abundance of nuts hanging around for too long–they needed tending to. So I made this spicy nut mix. You can make this in bulk and store it for a while in your cabinets (in a mason jar or something that is air-tight). It’s great to take to work or have in your bag for a quick pick me up in the afternoon. The garam masala gives it an exotic flavor that is warm, not spicy as in hot, but literally bursting with taste. All of the ingredients satisfy our six tastes: salty, sweet, pungent, sour, bitter, astringent–which means that you and whomever you share these with will feel really satisfied. The tongue is always looking for all the flavors in a dish (or in an entire meal); now you can give them what they’re looking for!
I find it challenging at times to keep things simple. My mind wants to find ways to add more or do something differently–which can be great for many other reasons. However, I like to remind myself from time to time of the basics, especially when it comes to the food I eat. When I come back to those foundations, I find that I actually have a lot more to work with than I thought. It’s also easier to build (and let the mind start experimenting!) off of basic recipes and food ideas. Simple snacks make me feel good all around—tasty food that doesn’t waste or take time!
Brown Rice Pudding
2 cups left over brown rice, cooked
1-2 cups coconut water—or coconut milk, or rice milk
1/2 cup shredded coconut
1/2 cup raisins—I prefer it with golden raisins
1 cinnamon stick or 1 teaspoon cinnamon
10 cardamon pods or 1/2 teaspoon cardamon
In a pot, stir together all the ingredients over medium high heat, until the liquid has been dissolved into the rice and the raisins are plump. Serve warm.
Spicy Mixed Nuts
2 cups of a mix of almonds, pecans, and cashews
1 teaspoon coconut oil, melted
1 tablespoon maple syrup
1-3 teaspoons garam masala
sea salt (to taste)
Preheat oven to 300 degrees. Mix together nuts, coconut oil, and maple syrup in a bowl. Spread on a baking sheet and bake for 15 minutes. When finished baking, sprinkle the nuts with the garam masala and sea salt, toss, and let cool. Store in an air tight container. Enjoy!
