Celine Steen
Vegan Pomegranate Pineapple Breakfast Rice Pudding
Step up your breakfast game with this fruity, gingery, molassey way to use leftover rice.
September 12, 2024
Find yourself with a huge amount of cooked rice, but you’d rather not go for fried rice again? If you like your breakfast to be filling and healthy, this recipe from the No-Waste Save-the-Planet Vegan Cookbook is a good option that’s also fairly fast to prepare.
What you need:
1½ cups cooked Jasmine rice
1 (13.5-ounce) can full-fat coconut milk
2 tablespoons agave nectar, divided
¼ teaspoon salt
2 cups chopped hulled strawberries
⅓ cup pomegranate seeds
2 tablespoons pomegranate molasses
2 cups chopped fresh pineapple
1 tablespoon lemon juice
¼ teaspoon ground turmeric
½ teaspoon ground ginger
⅓ cup diced crystallized ginger, for garnish
⅓ cup toasted coconut flakes, for garnish
What you do:
- In a saucepan over medium-high heat, combine cooked rice, coconut milk, 1 tablespoon agave, and salt. Cover pan and bring to a boil. Lower heat and simmer until creamy and thickened, about 10 minutes, stirring occasionally.
- In a medium-size bowl, place strawberries and pomegranate seeds. Pour molasses on top and gently fold to combine. Set aside.
- In another medium-size bowl, combine pineapple, lemon juice, remaining 1 tablespoon agave, turmeric, and ground ginger. Gently fold to combine and set aside.
- Into three serving bowls, divide rice pudding. Top with equal parts fruit mixture, crystallized ginger, coconut flakes.
For more recipes like this, check out:
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