Coconut Milk Rice Pudding

2 cups leftover or cooled brown rice
1 can of full fat coconut milk
a pinch of sea salt
1 tsp vanilla extract
1-2 heaping tsp of cinnamon
optional: 1 tsp cardamon
1 tbsp raw honey (feel free to use an alternative sweetener if preffered)

Add rice and coconut milk to a medium sauce pot
Bring to a simmer over low heat for 3-5 minutes
Remove from heat, stir in vanilla, salt, cinnamon and cardamon if using
Allow to cool down before stirring in honey, preferably still warm but not hot to the touch
(heating honey destroys its enzymes and benefits) 
Refrigerate until chilled, I like to portion mine into 4 small mason jars I can take for breakfast or a snack on the go

Serve on its own, drizzled with more honey, fresh berries, fruit, seeds or nuts. Sometimes I like to stir in some chia seeds for extra protein. The possibilities are endless. 


coco rice pudding.jpg