Everyone loves rice pudding! This delicious dessert has gotten a makeover and is now a healthy Halloween treat that will delight your kids and the kid in you.
During Halloween or the holidays, you can’t help being tempted to taste some sweet treats. Whether it’s bags full of bite-sized chocolates or buffets of beautiful desserts, there’s no reason to feel deprived of the sweet taste this holiday season!
Here’s a healthy recipe for rice pudding that will have you delighting in desserts again.
And who doesn’t love rice pudding? If you thought you’d left tasty desserts like this behind, think again! Here’s a healthy recipe makeover for a beloved dessert that even your kids will love!
This healthy Halloween treat is idea for:
- Anyone who has not yet fully committed to Body Ecology, but wants to choose healthier dessert options.
- Anyone with a healthy inner ecosystem, who has started to add foods back into their diet.
- While this rice pudding recipe is not ideal for anyone in the initial healing stage of Body Ecology (before your inner ecosystem is healed or while you still have unwanted symptoms), we recognize that sometimes, you just want a healthy treat and this one is much better than processed foods you might resort to.
Keep in mind that with any sweet treat no matter where you are on your Body Ecology journey, we recommend you drink probiotic liquids or eat cultured vegetables before or after your sweet treat – so that the probiotics can help consume the sugars you ate. A good choice for a probiotic liquid that complements desserts is Innergy-Biotic.
Healthy (And Delicious!) Rice Pudding Recipe
Serves 6 to 8
- 1 Lemon Ginger Tea bag (Yogi Tea Company)
- ¼ teaspoon fine grind Celtic sea salt
- 6 – 9 drops Stevia Concentrate (or to taste)
- 1 cup white basmati rice
- 2 cups Amasake (plain flavor is our favorite)
- 1½ cups pure organic cream
- 2 - 3 tsp organic vanilla extract (alcohol-free preferred)
- Dash of cinnamon or nutmeg (optional but very good)
- Bring 3 cups water to a boil in a large, heavy-bottomed saucepan (at least 3-quart capacity). Drop in tea bag and let steep for 15 - 20 minutes. Remove tea bag and bring water to boil again. Stir in the salt, stevia and rice. Reduce heat and simmer over low heat, stirring once or twice, about 20 minutes.
- Add the amasake and continue to simmer uncovered, stirring frequently, for 15 minutes more.
- Remove the pot from the heat and stir in the cream, cinnamon or nutmeg and the vanilla.
- Pour into a baking dish and bake at 350 degrees for about 20 minutes or until brown on top and firm. Serve warm, room temperature or chilled.
NOTE: Soak rice 8 - 12 hours to remove the enzyme inhibitors. And better yet, adding a spoonful of young coconut kefir, Innergy-Biotic or Passion Fruit Biotic to the soaking water helps "pre-digest" the grain/rice making it even more digestible.
Amasake is made by fermenting rice with a starter called koji. Since rice is sweet, it ferments easily. After fermentation, the rice becomes even sweeter but now the grain has been broken down and is very easy to digest.
Amasake is an excellent sweetener to use in a baked product where rice or rice flour is the key ingredient. Basically, you're using rice with a fermented rice sweetener and they are very compatible together. When mixed into other ingredients, the amasake is not very sweet, but it does make foods have a nice texture and even makes muffins and cakes rise higher. I recommend using some amasake and then sweetening the recipe further by adding Stevia.
You can get amasake at your health food store, online or in an Asian market.