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SuperCharge Your Traditional Rice Pudding

SuperCharge Your Traditional Rice Pudding

In the words of the iconic Julia Child, “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” The recipe I want to share with you is a truly healthy (and luxurious) variation to traditional rice pudding. More traditional versions call for white sugar, polished rice, and condensed milk. We take a step back from the over-processed products and use simple variations that can make a big difference nutritionally (and with your waistline!). These variations provide you with the nutrients otherwise eliminated during the modern-day refinement techniques applied to conventional sugar, rice, and milk. The combination of the ingredients listed acts as a natural energy restorer! The healthy fiber in brown rice and coconut sugar reduces the sugar crash and sluggish digestion that would otherwise occur when using regular sugar and low-fiber grains.




Serves Four – GF, V, DF





  1. The night before, in a colander or strainer that has holes small enough so the rice does not fall through, add brown rice and rinse until water is clear to eliminate dirt and debris. Add rice to a glass bowl and fill with water about two inches above the rice line. Add 1 teaspoon of sea salt and squeeze half a lemon into the bowl. (This ensures the grain will be easily digestible when it is ready to eat.) Leave to soak overnight.
  2. In the morning, pour off the water and rinse the rice. Pour two cups of pure water into a pot and add the rinsed brown rice (use the ratio of 2 cups water to 1 cup rice. If you like softer rice, use the ratio 2 ½ cups water to 1 cup rice, etc.). Stir together with a spoon and bring the rice and water to a rapid boil. Turn off heat, cover, and let sit for 20 minutes. Resist the temptation to lift the lid!
  3. Once the rice has plumped considerably; strain any excess water and leave the rice in the strainer. You can fluff it apart with a fork.
  4. In the same pot, add about 1 cup of coconut milk and bring close to a boil (right when the sides start to emit tiny bubbles). At this point reduce heat to simmer, and add brown rice and cinnamon. Stir together.
  5. Cook for 8-10 minutes. Add remaining coconut milk to absorb into the rice, and continue cooking at lowest temperature for five more minutes.
  6. Turn off heat, cover, and let cool. After 30 minutes add coconut flakes, rapadura sugar, and vanilla. Can be served warm or chilled.



Added tips you can choose to SuperCharge this recipe. 

One can substitute quinoa, amaranth, or kaniwa (quinoa’s little cousin) for the grain in this recipe. All three substitutes are also gluten free and extremely high in essential nutrients. Typically, a slightly shorter cooking time is needed for these healthy grain substitutes. The liquid ratio when using coconut milk will be slightly less as well, since these Andean grains do not soak up as much moisture as brown rice. You can also use wild rice; however, it will take much longer to cook.


I want to hear from you – how do you like to make your brown rice pudding? I would love to know if you try my recipe as well! Share with me in a COMMENT below.


Love How you Live,

Darin Olien

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