SUGAR FREE AND VEGAN FRIENDLY
It’s time to satisfy our sweet tooth with our Greek-inspired dessert that is called -ryzogalo- which means rice boiled in milk.
Rice pudding reminds me for some rainy Saturdays at home when my mother was making this thick rice pudding, creamy and delicious, loaded with cinnamon and spices. It was the best time ever. But it is not the nostalgia that makes me want to eat this pudding again and again. I love the rich and creamy texture, and while this one is clear of refined sugars, it makes it one of my favorite wintery recipes.
We will make some changes from the original recipe so that it becomes much healthier but still really tasty! First of all, we will replace white rice with the brown one It does not boil so easily, but in the end, it makes the perfect creamy rice pudding. Black rice contains huge quantities of fibers (so it keeps us full for longer), many minerals, vitamins and antioxidants and does not raise blood glucose levels! Then we will add unsweetened cocoa powder to make it super chocolaty and we will top it with fruits and other wholefoods to enhance its flavor and texture. The cocoa, the spices and all the healthy ingredients will form a guilt-free dessert with the perfect creamy texture and decadent flavor. It is perfect for your kids (they will love it) and for sharing with friends. Cause that; w what we do! Weshow people that healthy can also be very tasty.
Let’s go make this chocolate black rice pudding.
Ingredients (serves 4):
- 120gr brown rice
- 600ml coconut milk, low fat (or other plant-based milk)
- 400ml water
- 2 tbsp. organic fir honey
- 2 tbsp. (40-50gr) unsweetened cocoa powder
- 1 tsp. vanilla extract
- 2 tsp. cinnamon
- A pinch of salt
- Combine the milk, water, rice, honey and salt in a medium pan.
- Then add the vanilla, cinnamon and cocoa powder and stir well to combine.
- Bring to a boil, reduce the heat to medium and let simmer for 45-50 minutes, or until the rice is cooked and the mixture is rich and creamy.
- If required, you may add a little extra water or milk to reach the consistency you want.
- Be careful to stir frequently because the black rice may stick in the pan.
- When ready and creamy, divide into bowls and let cool down before putting it to the fridge.
TIP: TIP: The pudding will thicken as it cools. If it becomes very thick in the fridge, feel free to add some milk to thin it out.
Molecular biologist - nutritionist