A delicious recipe for gluten-free, diary-free coconut rice pudding - perfect for Thanksgiving!
2 1/2 cups of coconut milk
1/3 cup of uncooked basmati rice
pinch of Celtic sea salt or Himalayan salt
1/4 cup agave syrup or 1/8-1/4 tsp. Dr. Bo’s Stevia
1 whole vanilla bean
1/2 tsp. cardamom
Slice your vanilla bean lengthwise but not all the way through & place into a pot with the coconut milk, rice & the salt & bring to a boil over high heat. Reduce the heat to a simmer cook till rice is tender 20 – 25 minutes & stir frequently so the rice doesn’t stick to the bottom of the pan.
Then you want to take out the vanilla bean & scrape the seeds out of the center & mix into the rice.
In another small bowl whisk the egg & the sweetener rapidly while incorporating some of the hot rice mixture a little at a time to temper the egg. Then place back on the stove & cook for about 10 minutes more on low till the pudding thickens slightly but do not boil at this point. Remove from heat & stir in the cardamom. This can be served warm or cold.
To Your Good Health,
About the Author:
Dr. Bo Wagner holds a Doctor of Natural Medicine, a Doctor of Naturopathy, a Ph.D. & Diplomate in Clinical Nutrition, is Board Certified in Integrative Medicine, a Fellow of the American Association of Integrative Medicine and a former Dean of Internal Wellness & Professor of Functional Medicine and currently serves as an Adjunct Faculty member at the University of Natural Medicine. Visit: www.drbo.com for more information and resources, and connect with Dr. Bo on Facebook and Twitter.
*These statements in this blog have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure or prevent any disease. Consult your physician if you are pregnant, nursing, taking medication or have a medical condition before beginning supplementation. Information contained in this bulletin is for informational and educational purposes only and is not intended as a substitute for advice from your physician.