Cocoa Rice Pudding

Recipe is contributed by Ms Toh Yun Xuan, former Nutritionist at the Singapore Heart Foundation

Serves: 8

Ingredients

• Short grain brown rice, 1 cup
• Cinnamon, ½ tsp
• Sea salt, 1 pinch
• Honey, ¼ cup
• Unsweetened cocoa powder, ¼ cup
• Unsweetened almond milk, 3 cups
  • Raw almonds, 1½ cup
  • Water, 3 cups + soaking
• Berries, as garnish

Method

Unsweetened almond milk
1. In a container, cover the raw almonds with water up to an inch.
2. Soak it overnight or up to 2 days in a refrigerator (soak longer for creamier texture). Drain the water and blend the almonds with 3 cups of water for 2 minutes.
3. Strain the blended almonds with a cheese cloth and squeeze out as much milk as possible. Then, set aside.

Cocoa Rice Pudding

4. Over a medium heat, mix the brown rice, almond milk, cinnamon and salt evenly in a pot and bring it to a boil.
5. Reduce the heat to low and cover the pot to cook the mixture for about 1 hour or to the texture of the rice that you prefer. Stir the mixture occasionally to prevent the rice from sticking onto the bottom of the pot.
6. Once a desired texture has been achieved, remove the pot from the heat and stir in the honey and cocoa powder evenly.
7. Finally, garnish with berries and serve warm. Alternatively, refrigerate the pudding and serve it chilled.

Nutrients per serving
Energy: 138.3 kcal
Protein: 3.2g
Total Fat (Saturated Fat): 3.8g (0.2g)
Carbohydrate: 29.5g
Sodium: 17.1mg