Sprouted Rice Pudding

Name: Sprouted Rice Pudding
Cook time: 15 min
Ingredients: 2 cups cooked Second Spring Sprouted Brown Rice ((about 1/2 cup dry)); 1 can coconut milk; 2 ½ tbsp brown sugar or maple syrup; 2 ½ tsp vanilla extract; 1 tsp cinnamon; Pinch or two of nutmeg; Pinch of salt

The classic gooey, delicious dessert you love, packed with sprouted whole grain goodness.

Rice pudding is comfort food at it’s creamiest, and this sprouted rice pudding is no exception! It’s lightly sweetened, with hints of vanilla, cinnamon and creamy coconut. Sprouted Rice Pudding is also very quick and easy to make, plus it’s perfect for using up leftover rice (just be sure the rice was originally cooked in water not broth!). Sprouting aids in digestibility and results in a milder, sweeter taste and softer texture than regular brown rice.

ingredient tips & substitutions

Be sure the rice is cooked according to the package directions before you begin the recipe. Cooking it twice results in the soft, thick texture. This is a great use of leftover rice, just be sure the rice was cooked in water not broth.
We have not tried this recipe with other milks, it should work just may not be quite as creamy.
This recipe is naturally gluten-free and vegan, no substitutions needed.

recipe notes

Sprouted Rice Pudding is best served immediately, while it’s still warm. Leftover rice pudding will continue to thicken and may require additional liquid when reheating.

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