Yin Yang Breakfast Rice BowlYin Yang Breakfast Bowl, inspired by a love of rice pudding, but lower in calories, and makes a great vegan rice pudding, as it’s egg and milk-free.
Dairy Free Rice Pudding
Rice puddings are traditionally made with cow’s milk in the UK and Ireland. Commercial mass-produced milk can be an allergen to many; others avoid milk for ethical reasons or will only drink it if it’s organic milk; others simply don’t like cow’s milk.
If you’re needing the comfort of porridge for breakfast, but aren’t in the mood for oats, try this milk-free rice porridge; it’s filling and nourishing, and will set you up well for the day ahead.
You can tweak this easy rice pudding with your own flavours: vanilla, rose water, orange flower water, mixed spices, plums, apricots, blueberries, cocoa, pecan nuts, fresh cream, Greek yogurt, coconut cream; the possibilities are endless, and it’s really down to adding what you fancy yourself.
To balance a meal using the ancient Chinese philosophy of yin and yang, it’s recommended that the food should be 2 parts yin and 3 parts yang. Yin foods are cool; they add mositure and balance heat. Yang foods are drier: a yang food adds warmth and heat to the dish. Rice is considered to be a neutral, balancing food in the yin yang food philosophy. Raisins and currants are yang foods. Apples are a yin fruit, combating dryness and quenching thirst.
Yin Yang Breakfast Rice Bowl
- 45 g pudding rice
- 460 ml / 2 cups water
- 1 crushed cardamom pod
- a good pinch of ground cinnamon
- 1/2 teaspoon organic raw honey, or agave syrup if you’re vegan
- a small knob of ginger, cut into tiny pieces or grated
- 1 small apple, grated with skin on
- a few raisins or othe dried fruit
- Put the pudding rice on to boil with the water, then add a crushed cardamom pod for warmth and a hint of spice.
- Add a pinch of ground cinnamon and grated ginger for its antioxidant and anti-inflammatory powers; then turn the heat down and just leave it to simmer away as you rush around getting ready for your day.
- About 5 minutes before the rice looks ready, add a small grated apple. I used the whole apple, including the pips, as recommended by Dr. Bircher-Benner, the original inventor of muesli.
- Stir in a little raw organic honey, and throw in some dried or fresh fruit for sweetness, and just a pinch of dark brown sugar. Serve as it is, or with a little creamy milk or yogurt.