Chai Rice Pudding

Makes two servings

2/3 cup of brown rice
2/3 cup of filtered water
3 cups of almond milk
1 teaspoon of cinnamon
1 teaspoon of cardamom
½ teaspoon salt

TO SERVE PER PERSON
¼ cup of stewed apple (or other fruit), or grated fresh apple
½ a banana
1 tablespoon of cacao nibs (optional)
1 tablespoon of slithered almonds
1 tablespoon of Bestow Beauty Oil (or Bestow Beauty Plus Oil)

Place the brown rice into a medium saucepan with the water and 2 cups of the almond milk. Add the cinnamon, cardamom and salt, stir and bring to the boil. Turn down to a low-medium heat and simmer gently, uncovered for 15 minutes, stirring often. Add another half cup of almond milk and simmer for another 20-25 minutes, stirring often.  Add more water if the liquid gets low. Towards the end add in another half cup of almond milk as you want it to be really soft and creamy.

Alternatively, place everything in a rice cooker with an extra cup of water. Turn on and leave it to do its thing.

Place in an airtight container in the fridge for your breakfast over the next two days. Reheat half each day over a low-medium heat, in a saucepan, adding more liquid and stirring frequently.

Serve with fruit and toppings.

This is a breakfast we like to call a ‘bressert’ – a breakfast that tastes like a dessert! It provides your skin with a good amount of vitamin B and is sweetened only with fruit. The toppings not only add texture but also provide the skin with additional nutrition. This breakfast is guaranteed to not only taste great but provide you with the fuel you need for the day.

It is especially great to serve when you are catering for those who follow a vegan diet.

CARRY-OVER NOTES
The Bestow way is to make once and eat twice!

Use half of this recipe for breakfast on Day 1 and the other half for breakfast on Day 2.