Brown Rice Pudding with Roasted Plums

You already know that I am a breakfast geek? I strongly believe that in the morning you can eat whatever you want without any pricks of conscience (on conditions that you are doing sports, go to the gum or at least lead an active life). The more I have stinted myself in food,  the more hunger I had for junk food . 

It is in our nature - people always hanker after forbidden fruit. Everyone knows that itching feeling to break the rule. And when you do - you feel relief.... along with remorse. For myself I do not like to feel guilt. And it is not about the opinion of others, it is more about my conscience, that makes me spend too much time thinking of my "sins".

My forbidden fruit has always been sweet stuff. I'm a truly  sweet girl!! Well, I think you have noticed that even my blog name contains Sweet word )). Sweets are what I love,  what I can do the best,  my everyday life,  part of me. The moment I wake up I think about new sweet recipes...and what yummy I should  eat for breakfast (i hope my fitness-trainer will never read these lines - she believes i eat only in the morning and that i have for breakfast only porridge!).

Anyway, about a year ago I decided not to torture myself anymore, because I have literally driven myself crazy.  I would keep a strict diet for a few months, but what is the point, if the only thing I could think of was FOOD?!Once I've decided to change something, my first and only rule became - no more diets - just leading a healthy lifestyle. Which means going in for sports and healthy eating. By healthy eating I mean (don't get me wrong, I'm saying about my point of view on this topic) that you can eat everything but within reasonable limits and if you are eating something "unhealthy, please brake the rules only in the a.m. part of the day.)

So, now you know why breakfast is my favorite meal . I never (really, NEVER) skip breakfast. Even if it is a very late weekend breakfast. And a variant of English breakfast with sausages and bacon is also not for me (i just can not stuff myself with meat and fat food in the morning, lets leave such a breakfast for lunch))).

Only after I ate my breakfast and!  had a cup of coffee, my day can be officially started.  

I like eating cereals  for breakfast. But I try to give preference to those that are whole grain. The basic  rice pudding recipe is based on white rice, since it is more sticky. Actually, both brown and white rice have no caloric difference. The whole thing is about nutrient. Eating white rice is useless because its bran layer is removed. I decided to experiment and cook the pudding with brown rice. To tell the truth, I didn't expect it to be as sticky as it would be with a white rice. Nevertheless it turned out to be great! To add the desired thickness helps heavy cream.

Brown Rice Pudding 

with Roasted Plums

for the roasted plums

500 g plums, pitted and quartered

zest and juice of 1 small orange

1 cinnamon stick

3 tbsp maple syrup

for the rice pudding

1 cup brown rice (170 g)

2 cups water

3/4 cup milk

1/4 cup heavy cream

1/4 cup (50 g) sugar

pinch of salt

1 tsp cinnamon

1/2 tsp ginger

1 tsp vanilla extract

1/2 cup raisins 

additional

roasted flaked almonds (to serve)

20 cm (9 inch) pan

Begin with preparing roasted plums. Heat the oven to 180 C (356 F). Combine plums, orange juice, zest and maple syrup. Put the plums and a cinnamon stick into a medium-sized baking dish (i used 20 cm - 9 inch pan) and bake for 20 - 30 minutes, until the plums are tender.

Meanwhile, in a saucepan combine rice and water, bring to a boil, reduce heat, cover and cook for 25-30 minutes, until the water is absorbed. Uncover, add milk and heavy cream, sugar and spices. Cook, stirring constantly, until rice is tender and pudding is creamy, about 5 - 10 minutes. (it took me 5). Stir in vanilla extract. Remove from heat and add the raisins. 

Pour rice pudding over the roasted plums. Let cool completely and refrigerate for at least 1 hour. Sprinkle with flaked almonds before serving. 

Note.

• You can also serve it right away, when it is still warm. In that case you get a perfect winter dessert. Since it is summer and really hot outside, I prefer the pudding refrigerated. 
• Store in the fridge up to 3 days. Warm up again if desired.

Xo Xo