This rice pudding recipe uses brown rice, which is much healthier than the white version. Whole grain brown rice contains all parts of the rice kernel, meaning that it retains all its original nutrients. This includes lignans (plant chemicals found especially in flaxseeds that have high estrogenic and antioxidant activity), and other important nutrients such as thiamine, niacin, phosphorus, potassium, iron, and five times the fiber of white rice.
This recipe can be sweetened with honey and/or Stevia if you don't want to use sugar, or a combination of all three. Stevia is an all natural plant-derived sweetener that contains no calories. The coconut milk, shredded coconut and spices give it a warming quality, and the ginger is great for digestion.
Ingredients
Preparation