Yesterday I attended a seminar given by Australian herbalist Lee Carroll on the subject of integrative herbal and whole food nutrition. If you are thinking that I walked away with a recipe for sprouted brown rice pudding, you are oddly correct. At one point, while discussing Dysbiosis and how to support healthy microbiota, he shared cacao’s benefits, then proceeded to rattle off a rice pudding recipe that he sometimes shares with his patients in Australia. It sounded so intriguing I jotted down the rough concept, and decided to give it or something similar a try. The key ingredients that caught my attention were brown rice, tahini, cacao, and Manuka honey.
This recipe uses a cacao-maca powder blend, but you can use all cacao powder if you want. Manuka honey is considered to have all sorts of nutritional benefits. But getting pure, unadulterated Manuka honey can be a bit pricey. Having said that, a little bit goes a long way. So if you want this pudding to be packed with more nutrition, try to keep it pure. The tahini provides the fat component that gives this pudding a creamier consistency, along with the way the rice is cooked. Altogether, this pudding packs some substantial nutrition for a sweet treat. I can see this as a dessert, evening chocolate craving fix (that is gradiently healthier than many alternatives), or even a quick breakfast.
maca cacao sprouted brown rice pudding
1 cup hot sprouted brown rice, just out of the rice cooker
2 tbsp. cacao-maca powder
1-2 tbsp. Manuka honey (or other organic raw honey)
2 tbsp. 100% sesame tahini paste
1/4 tsp. vanilla extract
2 tbsp. coconut cream (optional for garnish)
Himalayan sea salt (optional for sprinkle)
Cook a batch of sprouted brown rice in a rice cooker. You can take the hot rice to make this recipe, and save the rest for dinner or a salad later. I make one cup of rice to two cups of water. That gives me enough to double this recipe. If you don’t have a rice cooker, just cook the rice per manufacturer’s instructions, but don’t add any butter or seasoning, as that will alter the consistency and flavor of the recipe.
As soon as the rice is ready, scoop out the cup of hot rice into a mixing bowl. Add the cacao-maca powder, 1 tablespoon of the honey, tahini, and vanilla. Mix thoroughly until well mixed. The honey is pretty viscous, so it may take a little extra smashing and mixing to get it blended in. Mix until the powder is no longer dry and it is well mixed into the rice mixture. It will take on the consistency of thick pudding. Taste for sweetness. Add more honey if needed, but the idea is to not make this a super sweet, high sugar pudding. If it is too thick, you can always add a splash of coconut or almond milk to smooth it out a little.
Once you get the flavor and consistency you want, serve and enjoy immediately with a dollop of coconut cream, and-or a sprinkle of pink Himalayan salt. This can also be put in jars and stored for a quick breakfast or snack on the go, topped with fresh berries, raw nuts, raw seeds, pomegranates, and more.