BERRY BROWN BREAKFAST RICE PUDDING
½ cup uncooked brown rice
2 cups unsweetened vanilla almond milk
2 cups water
As many strawberries as you want, sliced
Plenty of peaches, pitted, peeled, and finely chopped
A handful of basil, shredded
A generous dusting of ground cinnamon
Eat Your Heart Out
If Arroz Con Leche and Strawberry Shortcake made a baby, his name would be Berry Brown: baptized Berry Brown Breakfast Rice Pudding in extenso, but that is quite the mouthful. Light yet luxurious, and about as simple and as versatile as can be. Bring the rice, almond milk, and water to a boil in a medium saucepan (a 50-50 milk-water ratio works well, but go with whatever floats your boat). Reduce heat and simmer until the rice has cooked and has soaked up most of the liquid, stirring occasionally. Add the accoutrements of your choice. Basil pairs perfectly with strawberries and peaches, providing a pungent, peppery counterpoint to the fruit. If you like your breakfast to be a little less herbaceous, experiment with cooking the rice in condensed milk or drizzling maple syrup for added sweetness, or incorporating shards of crystallized ginger for a sugar-spice-and-everything-nice touch.
Savour by the spoonful alongside a steaming mug of tea for a hearty start to a jam-packed day. But if you must eat on the go, take heart! This guy tastes just as good after being tucked away in Tupperware: slightly chilled, glutinous and glossy. Unless you feel like sharing, your fellow shuttle-bugs and pavement-pounders will be eating their hearts out.