Rice Pudding with Mango: Breakfast Edition

I have a semi-rule for myself when craving sweet late night - if I still crave them the next morning, I let myself have it. My logic being that letting anything sit in my stomach right before I go to bed is the easiest way for me to gain weight. So if I still want it the next time, I allow myself to have it, and lucky for me, most of the time, I don’t even want it anymore. However this rice pudding craving hit me hard. Maybe because it’s more like comfort food rather than dessert. I made it with regular milk, coconut milk, chia seeds, and flax seeds so I could justify it more. Regular rice pudding also calls for sugar so instead I substituted maple syrup and it gave it an even more breakfast-y quality. And did you know frozen mango thawed in the microwave is actually really delicious? Enjoy :)

Ingredients

1 cup uncooked rice

1 14 oz can coconut milk

½ cup regular milk

½ cup frozen mango cubes, defrosted in microwave for approximately 2-3 minutes

¼ tsp orange zest (Penzy’s sells this and it’s a great last minute addition to dishes like this)

1 tsp salt

a little less than 1/3 cup maple syrup (depending how sweet you like it. I found 1/3 cup to be almost too sweet but not overly)

1 tsp vanilla extract

1 tsp chia seeds

1 tsp flax seed

What To Do

Combine and cover rice and 2 cups water in medium pot over stove. When it starts boiling, turn heat down low and cook covered for 15-20 minutes. 

After rice is done cooking, add coconut milk, regular milk, maple syrup, vanilla, salt, and orange zest to medium pot and heat over low-medium making sure it doesn’t boil. After about 5 minutes, add all the rice in and cover and allow to cook for another 20 minutes.

To serve scoop it into bowls and top with the chia seeds, flax seed, and mango. Enjoy!