Looking for a dessert that’s both delicious and healthy? This creamy rice pudding is the perfect end to a meal…and is fortified with NaturesPlus Organic Pea Protein!
1/4 cup (plus 3 tbsp pure maple syrup, plus more to taste
2 tbsp water
2 apples, peeled, cored and cubed
1 cup canned coconut milk (shake, then pour)
2 tsp natural vanilla extract
1/2 tsp minced ginger
1 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
pinch ground cloves
pinch natural salt
3 cups cooked short-grain brown rice (soft but not mushy)
1/4 cup raisins
1 cup unsweetened almond milk (strained if homemade)
1 tbsp NaturesPlus Organic Pea Protein
1/3 cup chopped raw pistachios
1. In a saucepan over high heat, bring the 1/4 cup maple syrup and water to a boil (this should take less than a minute). As soon as the mixture bubbles, reduce the heat to medium-low and stir in the apples. Cook for about 15 minutes, stirring occasionally, until apples caramelize lightly and soften slightly but remain mostly firm.
2. In the meantime put the coconut milk, remaining maple syrup, vanilla, ginger, spices and salt in a blender and set on medium-high for about 10 seconds, until combined. Add 1 1/2 cups of the rice and process on medium-low for a few seconds, until creamy but rustic. (If using a high-speed blender, be careful; you don’t want a completely smooth blend. If using a conventional blender, the mixture will thicken and be difficult to blend.)
3. Add blended mixture and raisins to the cooked apples and stir to combine. Stir in 1/2 cup (of the almond milk and the remaining rice. Reduce the heat to low and simmer for about 5 minutes, until the mixture thickens slightly. Stir in the remaining almond milk and simmer for 5 minutes more, until it reaches a desired consistency. Tweak the maple syrup to taste, then add the pea protein.
4. Serve warm, at room temperature or chilled; add 2 tbsp to 1/4 cup milk if chilled. Sprinkle pistachios on each serving.
Yields: 6 to 8 servings
Source: Adapted; reprinted with permission from The Blender Girl.
