Creamy, surprisingly light rice pudding with sweet floral flavor from coconut manna. Sprinkled with fresh blueberries, banana and organic chia seeds.
Thanks to Kristen Doyle McKenna of the Therapeutic Chef for sharing this recipe. www.therapeuticchef.com. Photo by Glenn McElhose of Float Deck Films
Jambalaya, a Cajun/Creole dish, is perhaps the South’s most versatile main dish, and our Ruby Red Rice makes the recipe sing. This version brings the dish to the table more quickly without sacrificing a bit of flavor.
In Thailand, the rice is harvested in November and December when the weather is cool, and rice pudding is often proudly made with the first grains of the season. Made on the stovetop, our rice pudding is simple as long as you don’t mind stirring. It is just lightly sweet, made creamy with almond and coconut milks. It has a
wonderfully rich mouthfeel, without overpowering the delicate natural jasmine aroma. Dairy and gluten-free without trying!
”I’d serve this pesto alongside veggies, gluten-free crackers or atop toast. Heck, I’d even plop it on salads and grilled veggies.
But let me tell ‘ya- when mixed with this red rice- it’s a winner.”
–Amie Valpone, The Healthy Apple