I love that the summer means no big hustle and bustle in the morning. I'm decidedly not a morning person. But not a night owl either... I don't know where that leaves me.
There are some inspired mornings that I love to get going in the kitchen making pancakes, bacon, eggs, scones, protein-packed smoothies or something else freshly cooked. Lazy mornings, sitting around the kitchen table, nursing a cup of coffee while the kids finish up and play.
But then there the other mornings. You know... too tired, too busy, too sick of dirty dishes. Not really wanting to heat up the kitchen quite yet. That's when a prepared, chilled breakfast saves the day.
I have a thing for rice pudding. There is something super comforting about it. (And luckily, sometimes it is the only gluten-free dessert on restaurant menus.)
Truly, rice pudding is little different from a bowl of oatmeal. It doesn't have to be super sweet, but the creamy starchiness of the rice is what matters. I've used coconut milk in this one, making it dairy-free and giving it a kick in the flavor and healthy fat department. An egg to boost protein and creamy factor. Lightly sweetened with maple and a duo of spices, topped with fresh peaches that are perfect right now.
Such a great, easy, delicious way to start a lazy, warm summer day!
Make this Gluten-Free Chilld Coconut Rice Pudding with Peaches for a cool summer breakfast! Tweet this
Gluten Free Chilled Coconut Rice Pudding & Maple Peaches
- For the Rice:
- 1/2 cup rice
- 2 cups canned, unsweetened, full-fat coconut milk
- 3 tablespoons grade B maple syrup
- 1 large egg
- 1 teaspoon vanilla paste or extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- For the Peaches:
- 1 peach, pitted and chopped
- 2 teaspoons maple syrup
- 1/8 teaspoons cinnamon
- Combine rice and coconut milk in a medium saucepan, and bring to a boil. Reduce heat and cook, uncovered, stirring frequently, for 20 minutes. Mixture will thicken as rice cooks. Remove from heat.
- Stir together 3 tablespoons maple syrup, egg, cinnamon, cardamom, and salt in a small bowl. Gradually stir 1/4 cup of rice mixture into egg mixture, stirring with a wire whisk. Be careful to add too much at once, or you'll cook the egg. Once all 1/4 cup is stirred in, add egg mixture to remaining rice mixture in pan. Return to low heat and cook until mixture reaches 160°. Cool slightly and chill overnight.
- When ready to serve, combine peaches, 2 teaspoons maple syrup and cinnamon. Top servings of rice pudding evenly with peaches.