The cinnamon, vanilla and orange zest help give the dish a hint of sweetness without the use of an excessive amount of added sugars. It also features brown rice (instead of white rice traditionally used in rice puddings) for a more complex source of carbohydrates.
1 tablespoon butter
1 cup brown rice
½ cup honey
2 teaspoons cinnamon
1 tablespoon natural vanilla extract
Zest of one orange
¼ cup pistachio nuts, chopped
Ground nutmeg, to garnish
- Melt butter in a saucepan over medium heat.
- Add the rice, milk, honey, cinnamon, vanilla and orange zest.
- Bring to the boil then reduce to a simmer for 30-40 minutes, until rice is soft.
- Spoon into serving bowls and top with pistachio nuts and a sprinkle of nutmeg.
Each serving provides:
1630kJ, 9.3g protein, 59g carbohydrates, 12g fat