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Blackberry, Ginger, & Peach Sprouted Brown Rice Pudding w/ Probiotic Ginger Drizzle

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Thick and creamy with a delightful spicy-sweet-tangy drizzle, this rice pudding keeps me going back for more!Serves 3 to 4, with a 1/2 cup of drizzle divided between.

Ingredients

For the pudding:

For the drizzle:

Instructions

To make the pudding:

  1. In a blender, combine the on-plan, unsweetened almond or coconut milk with the peaches, ginger, and stevia.
  2. Pour into the Instant Pot or other pressure cooker (electric or stove-top).
  3. Add the sprouted brown rice and stir to combine.
  4. Place the lid on cooker and seal the vent.
  5. If using an electric cooker, set to high pressure for 25 minutes. Or if using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 25 minutes.
  6. When done, quick release pressure.
  7. Stir in the blackberries, yogurt, and vanilla.
  8. Serve warm with the Ginger Drizzle (see below).

To make the drizzle:

  1. Combine all ingredients in a blender.
  2. Blend on low-medium speed until smooth.
  3. Drizzle over the rice pudding.

Courses Dessert, Breakfast

Recipe by Traditional Cooking School by GNOWFGLINS at https://traditionalcookingschool.com/food-preparation/blackberry-ginger-peach-thm-e-rice-pudding/