Discovering your self with an enormous quantity of plain cooked rice, however you’d somewhat not go for fried rice once more? Should you like your breakfast to be filling and wholesome, this recipe from the No-Waste Save-the-Planet Vegan Cookbook is an efficient possibility that’s additionally pretty quick to arrange.
What you want:
1½ cups cooked Jasmine rice
1 (13.5-ounce) can full-fat coconut milk
2 tablespoons agave, divided
¼ teaspoon salt
2 cups chopped hulled strawberries
⅓ cup pomegranate seeds
2 tablespoons pomegranate molasses
2 cups chopped recent pineapple
1 tablespoon lemon juice
¼ teaspoon floor turmeric
½ teaspoon floor ginger
⅓ cup diced crystallized ginger, for garnish
⅓ cup toasted coconut flakes, for garnish
What you do:
- In a saucepan over medium-high warmth, mix cooked rice, coconut milk, 1 tablespoon agave, and salt. Cowl pan and convey to a boil. Decrease warmth and simmer till creamy and thickened, about 10 minutes, stirring sometimes.
- In a medium-size bowl, place strawberries and pomegranate seeds. Pour molasses on high and gently fold to mix. Put aside.
- In one other medium-size bowl, mix pineapple, lemon juice, remaining 1 tablespoon agave, turmeric, and floor ginger. Gently fold to mix and put aside.
- Into three serving bowls, divide rice pudding. Prime with equal components fruit combination, crystallized ginger, coconut flakes.
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