Pineapple Pomegranate Breakfast Rice Pudding
Step up your breakfast game with this fruity, gingery, molassey way to use leftover rice.
Ingredients
- 1/2 cup cooked jasmine rice
- 1 (13.5-ounce) can full-fat coconut milk
- 2 tbsp agave nectar divided
- 1/4 teaspoon salt
- 2 cup chopped hulled strawberries
- 1/3 cup pomegranate seeds
- 2 tbsp pomegranate molasses
- 2 cup chopped, fresh pineapple
- 1 tbsp lemon juice
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/3 cup diced crystallized ginger for garnish
- 1/3 cup toasted coconut flakes for garnish
Nutrition
8 servingsInstructions (click to mark complete)
In a saucepan over medium-high heat, combine cooked rice, coconut milk, agave, and salt
In a saucepan over medium-high heat, combine cooked rice, coconut milk, agave, and salt. Cover pan and bring to a boil. Lower heat and simmer until creamy and thickened, about, stirring occasionally.
In a medium-size bowl, place strawberries and pomegranate seeds
In a medium-size bowl, place strawberries and pomegranate seeds. Pour molasses on top and gently fold to combine. Set aside.
In another medium-size bowl, combine pineapple, lemon juice, remaining agave, turmeric, and ground ginger
In another medium-size bowl, combine pineapple, lemon juice, remaining agave, turmeric, and ground ginger. Gently fold to combine and set aside.
Into three serving bowls, divide rice pudding
Into three serving bowls, divide rice pudding. Top with equal parts fruit mixture, crystallized ginger, coconut flakes.
Original source: https://vegnews.com/recipes/vegan-pomegranate-p...