Combining the flavors of cinnamon and vanilla, this simple rice pudding is a great way to start your day. Whole grain brown rice provides a nice source of fiber; while coconut milk, rich in healthy medium chain triglycerides, is a protein source that has been shown to aid brain function and help in the process of excess calorie burning.

Serves: 4
Active time: 15 minutes
Inactive time: 1 hour, 40 minutes

Ingredients:
1 14 ounce can coconut milk, shaken
1 ½ cups unsweetened rice milk
¼ cup demerara sugar
1 pinch fleur de sel salt
⅛ teaspoon cinnamon extract
1 teaspoon vanilla bean paste
¾ cup brown rice (rinsed and soaked in water for 1 hour, then drained)

Preparation:
1. Combine all ingredients in a medium saucepan, over medium heat and bring to a boil.
2. Reduce heat to low and simmer rice mixture, partially covered, for 40 minutes or until rice is tender.
3. Take off heat and allow rice pudding to cool 30 minutes or longer until serving.

Rice pudding doesn’t just taste great warm, but cold too!