Written By Sam Henselijn
Goji Berry Rice Pudding. This is a not-so-traditional Christmas breakfast that is both light and heavy at the same time. This goji berry rice pudding is made from rice, milk, sugar, and eggs with a hint of butter. Topped with Goji berries and served with raisins on the side. What more could you ask for?
Ingredients Goji Berry Rice Pudding
- 3 ounces of goji berries, dry
- 3 ounces of golden, seedless raisins
- 1 cup water and ½ cup fast long-grain brown rice
- 3 glasses of skim milk or soy milk
- ¾ cup of honey or ¼ cup of agave syrup
- 3 eggs, either free-range or omega-3,
- 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 1 teaspoon sea salt
- To garnish, add more raisins, fresh mint, and goji berries.
Directions Goji Berry Rice Pudding
- Bring water to a rolling boil in a big, heavy sauce saucepan.
- Add your rice and salt, cover and lower the heat and then cook rice for 15 to 20 minutes.
- Add sugar and milk and stir.
- For about an hour, cook with a cover over very low heat. (It ought to resemble thin oats).
- Whip the eggs until foamy, then add half of the cinnamon and the vanilla.
- Temper the egg by gradually adding about 6 ounces of the hot mixture to the bowl of beaten eggs.
- Using a liquidizer or an immersion/stick blender, mix until completely smooth. Now go back to the pan and cook for 2 minutes, stirring occasionally, on medium heat (not too high).
- Incorporate raisins and goji berries and blend them uniformly. Remove from heat right away. Portion into six dessert bowls or glasses made with heat-resistant glass or ceramic. (The goji berries and raisins produce gorgeous flower designs when combined; this takes a couple of hours).
- Two hours or more should be spent chilling in the refrigerator.
- Garnish with powdered cinnamon and fresh mint leaves before serving.
Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO
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