Coconut Rice Pudding with Fresh Fruits

Oh my do I love a hood hearty bowl of oats, rice or chia pudding, with a generousness amount of fresh fruits and some drizzle of honey nice. Every now and then I try to change it up so this time I went for a coconut rice pudding. The easiest is to prepare the rice the night before. In the morning, simply add the fresh slices of fruits and your coconut rice pudding is ready clap.

Coconut Rice Pudding…for a change

I admit, I eat this kind of breakfast most morningspeek. It’s easy to make, light, I get my daily portion of fruits and vitamins intake and I don’t feel overly stuffed. It’s one of my favorite things to eat. I’ll confess that sometimes I even have it for lunch when I feel particularly lazy peekpeek. When I prepare it with chia, linen seeds or rice I make it the night before. The chia and the linen seeds have enough time to turn into that pudding jelly consistency. Regarding the rice, it’s simply out of comfort and efficiency so I can be ready faster in the morning thumbsup.

Christmas Stuffing

During the holidays, I had a few days when I didn’t eat almost any fruitsnotsure. We had the typical Christmas food in the morning. Typical for our Christmas tablelaugh. We started with the most expected vegetable salad, we call it Boeuf Salat  and in Poland is simply called… salad with vegetables. But it’s not the “clean” type of vegetable salad laugh, whatever that means. It’s made of tiny diced boiled potatoes, carrots, pickled cucumbers and pepper, all rolled in mayo and a bit of mustard. It’s awesome  heart!  Each household has their own preferred version. Some also add peas ot pieces of chicken. In Poland, it’s common to add some finely chopped onion or egg. I find the egg particularly odd notsure. Cause there’s already mayo with plenty of egg in itlookdown. But whatever floats your salad-filled-boat hi.

Next to it we had some colds cuts, different types of cheese and 2 herrings aperitifs that have started to turn into our traditional dishes for Christmas. One is a herring in tomato sauce (M’s specialty) and the other is a herring salad served on toast, that I usually prepare.It’s one of my favorites. It’s crazy simple and you can serve it without the bread if you choose to. Recipe up on the blog next week thumbsup, so I hope you’ll find just as delicious as I do nice.

So after a few day, once we fished all the Christmas food, I made myself a huge bowl of fruits and oats with yogurt. It was heaven to me nice!

An another adventure with sarmale

For Christmas lunch we actually made sarmale, Romanian pickled cabbage rolls stuffed with mincemeat and rice. It was a real adventure to make these, without actual pickled cabbage leaves. It’s hard to find a whole pickled cabbage in Poland, only chopped one is available. They are the best for this job, as they are very soft from the sour water. But we had a blast making it and laughed all the way thru. And even with the lack of most important ingredient, we improvised and came out  delicious. Not mum’s-homemade-pot-of-sarmale-delicious, but still good . Perhaps for next year we’ll finally mobilize ourselves and pickle our own damn whole cabbage. Perhaps. I’ll add it in my bullet journal. 2018 resolution: pickle a cabbage laughlaughlaugh!!!  At least I’ll feel guilty at the end of the year if I don’t achieve it and try again next year. Just out of guilt.

We had some delicious sugar cookies with pineapple cream (recipe here) and made a mini cake with raspberry cream and mascarpone icing. I ate a whole bunch of cookies and had M’s portions of the cake too.

Let me know down below what’s your favorite breakfast, that you just can’t live without nice. Or funniest oddest 2018 Resolutions laugh ? Those I want to read…. gym, diets, new year,new me stuff I’m over all that.

Ingredients

2/3 cups (150 grams) rice*
1 and 2/3 cups (400 ml) coconut milk
1 tablespoon coconut flakes
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg

Plus favorite or seasonal fruits and honey

Directions

  1. Prepare the rice the night before, by boiling the rice in 350 ml of water, on low heat, in a saucepan with the lid on. Stir frequently so it doesn’t stick to the pot.
  2. When there’s no water left, add the coconut milk and coconut flakes, the cinnamon and nutmeg. When the rice has absorb about 3/4 of the coconut milk, turn the heat off. Should be a bit runny, as it will also thicken over night.
  3. In the morning, simply top with slices of your favorite or seasonal fruits and drizzle some honey

Note:

*A sticky type of rice, such the one you would use for pilaf or risotto.

 

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