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Vegan Pomegranate Pineapple Breakfast Rice Pudding

Vegan Pomegranate Pineapple Breakfast Rice Pudding. Find yourself with a large amount of cooked rice but prefer not to eat fried rice again? If you want your breakfast to be filling and healthy then this recipe is from the No-Waste Save-the-Planet Vegan Cookbook is a good option that is also pretty quick to prepare.

Vegan Pomegranate Pineapple Breakfast Rice Pudding

Vegan Pomegranate Pineapple Breakfast Rice Pudding

Find yourself with a large amount of cooked rice but prefer not to eat fried rice again? Try this Vegan Pomegranate Pineapple Breakfast Rice Pudding and you will surely love it.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Servings 3 servings

Ingredients
  

What you need:

  • cups of cooked jasmine rice
  • 1 can of full-fat coconut milk (13.5 ounces)
  • 2 tbsp of agave, divided
  • ¼ tsp salt
  • 2 cups of chopped peeled strawberries
  • cup of pomegranate seeds
  • 2 tbsp of pomegranate molasses
  • 2 cups of chopped fresh pineapple
  • 1 tbsp of lemon juice
  • ¼ tsp ground turmeric
  • ½ tsp of ground ginger
  • cup of diced crystallized ginger for garnish
  • cup of toasted coconut flakes for garnish

Instructions
 

What you are doing:

  • Combine rice, coconut milk, 1 tablespoon agave, and salt in a saucepan over medium heat. Cover the pan and bring to a boil. Lower the heat and simmer for about 10 minutes, stirring occasionally, until creamy and thickened.
  • In a medium bowl, add the strawberries and pomegranate seeds. Pour molasses on top and gently fold them to combine. Put aside.
  • In another medium bowl, mix the pineapple, lemon juice, 1 tablespoon agave, turmeric, and ground ginger. To combine, fold carefully and set aside.
  • Divide rice pudding into three bowls. Top with equal parts fruit mixture, crystallized ginger, coconut flakes.
  • Ready to serve.
Keyword Breakfast Rice Pudding,, Vegan Pomegranate Pineapple

Photo credit: Celine Steen

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