2 cups (480ml) Suncoast Gold Macadamia Milk
2 tbs pure maple syrup, plus more to serve
1 tsp ground cinnamon, plus more to serve
pinch of natural salt
3 cups (450g) cooked short- grain brown rice (soft but not mushy)
⅓ cup (60g) chopped pitted dates
2 medium sliced banana
⅓ cup (19g) toasted coconut flakes, plus more to serve
⅓ cup (55g) roughly chopped roasted Suncoast Gold Macadamia Nuts, plus more to serve
Pour 1 cup of the macadamia milk, maple syrup, cinnamon, salt, and 1 ½ cups of the cooked rice into your blender, and process on medium-low for a few seconds, until creamy but rustic (if you’re using a high-speed blender, be careful of overdoing it. You don’t want a completely smooth blend here, and it can happen quickly. The pudding will be goopy if you over blend. If you’re using a conventional blender, your machine will let you know when the mixture is ready; it’ll thicken and be difficult to blend).
Transfer the blended mixture to a medium saucepan. Stir in the remaining 1 ½ cups of cooked rice, the remaining cup of macadamia milk, and the dates. On a medium/low heat stir for 5 to 10 minutes until the mixture thickens and you have your desired consistency. Stir through the sliced bananas, coconut flakes, and chopped macadamias.
Serve warm, at room temperature, or chilled. Sprinkle crushed macadamias, toasted coconut flakes, and cinnamon on each serving, and pass extra milk and maple syrup at the table.
Created by Tess Masters aka 'The Blender Girl'
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