A delicious way to turn leftover rice into an exotic high-protein breakfast, just 4 easy steps:
- Wake up. Yawn. Turn oven on.
- Stir 4 ingredients together and pour over leftover rice.
- Bake while you get dressed.
- Yummy!
That’s all there is to it.
About sprouted brown rice:
If you’d like to jump-start your day with even more dynamic, satisfying, nutrient-dense flavor, consider using sprouted brown rice, available in most healthy groceries. I was surprised to learn that a team of Japanese scientists recently discovered a vast nutritional superiority in sprouted brown rice. They found that germinating brown rice greatly enhances its already high nutrient value. Sprouted (germinated) brown rice has more fiber, higher essential amino acid lysine, and ten times the GABA (gamma-aminobutyric acid) which is known to improve kidney function. Even better, it contains protylendopetidase enzyme – a potent inhibitor in fighting Alzheimer’s disease. Read their full report here.
Sprouted brown rice is sweeter and softer than regular brown rice. I buy pre-sprouted brown rice in the bulk bins at my local coop. You can also find it at Whole Foods Markets in the bins. Or find TruRoots brand packages in the aisle with the dry beans and lentils. If you don’t find sprouted brown rice, you can germinate it yourself easily. How? Just soak brown rice for 8 – 20 hours at room temperature, rinse well, and then cook. This softens the indigestible outer bran layer so it cooks much faster. It will have a sweeter flavor, not that heavy dull taste we associate with brown rice. Of course, you can always make this pudding with white rice. However if you’re looking for a nutrient-dense breakfast, if you’re diabetic or sensitive to sugars, I’d stay far away from that. Whole food nutrition is always preferable, especially when you can soak and germinate to make it soft, sweet, and digestible.
Note: Rice is gluten-free. (Yay!) But it is not a Paleo food. Rice is a grain that wasn’t cultivated in Paleolithic times. If you’re on a pure Paleo diet, this may not be the best recipe for you. My body loves sprouted grains occasionally. But we wouldn’t want you getting in trouble with the Paleo Police. As usual, you get to decide for yourself. Serves 1.
Start with leftover brown rice in an oven-proof bowl.
Stir coconut milk, spices, sweetener, and egg in a separate bowl.
Pour the mixture over the cooked brown rice. Bake and enjoy!
Ingredients
- 1 1/2 cups cooked brown rice, sprouted brown rice, if possible.
- 1/2 cup thick, unsweetened coconut milk
- 1 tablespoon sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1/2 teaspoon PureLo Lo Han Sweetener by Swanson, or 2 teaspoons raw honey, or your favorite sweetener.
- Pinch unprocessed salt
- 1/4 teaspoon ground cardamom
- Pinch ground ginger
- 1/2 teaspoon pure vanilla extract
- 1 egg (See The Best Eggs are Pasture-raised Organic)
Instructions
- Preheat oven to 350º F. Put leftover rice in an oven-proof bowl.
- In a separate bowl, whisk together the coconut milk, sweetener, salt, spices, and egg.
- Stir the milk mixture into the leftover rice, and bake 20 - 25 minutes.
- Eat!
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