A very indulgent and colorful breakfast: Venere rice and pear pudding scented with coconut. If you’re looking for a complete breakfast with whole grains, protein, healthy fats from nuts and fresh fruit. If you happen to have leftover cooked Venere rice it’s faster; otherwise cook a double batch and then use it in soups, in salads, make little patties, or transform it with coconut milk into a nice rice pudding.
I personally love rice or cereal pudding; as I said I also prepare it with leftover cooked grains — I return them to the pot with plant milk for about another half hour until it becomes almost creamy, then I add nuts, fresh fruit, dark chocolate, cinnamon, ginger….
If you need some ideas on how to use Venere rice, here they are:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter
- Energy 453.15 (Kcal)
- Carbohydrates 64.31 (g) of which sugars 11.26 (g)
- Proteins 12.40 (g)
- Fat 17.06 (g) of which saturated 3.18 (g)of which unsaturated 11.73 (g)
- Fibers 6.43 (g)
- Sodium 42.75 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients — Venere Rice and Pear Pudding
- 1/2 cup Venere (black) rice
- 1 tbsp rice malt (rice malt syrup)
- 3/4 cup canned coconut milk (unsweetened)
- 1 pear
- 3.5 oz soy yogurt
- 10 almonds
Steps for Venere rice and pear pudding
Soak the Venere rice for 12 hours the night before. In the morning, drain the rice and cook it over very low heat in 1 1/4 cups of water with a pinch of salt for about 30 minutes; when it is hot add the rice malt and stir well. Check often so it doesn’t run out of liquid and stir if needed.
After the cooking time the rice should be cooked and the water absorbed. Add the coconut milk and continue cooking for another 20 minutes.
Serve for breakfast with soy yogurt, thinly sliced pears and chopped almonds.
Tips from Timo & Lenticchie
As I mentioned, prepare cereal pudding when you have leftover cooked grains: portion it and put it in the fridge for the morning. It keeps for 3 days.
