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One of the ways I manage to feed my family unprocessed foods without spending endless hours in the kitchen is to always cook more than we need for that meal. So even when I cook rice to go with a curry, I often cook a little extra and use it to make this delicious breakfast (that could also double for dessert).

 

Health Benefits

Did you know that half of the daily calories for half of the world’s population come from rice? For many of the oldest living people in the world, brown rice is a dietary staple. Brown rice is a low allergenic, high fibre and nutrient rich food. When brown rice is produced, only the outermost layer of the rice kernel, the hull (which contains few nutrients) is removed.

 

According to The Worlds Healthiest foods, ‘the complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fibre and essential fatty acids.’

 

As you will notice, I have used brown basmati because I adore the flavour, but feel free to use any brown rice available to you. Combined with protein from the milk, eggs and nuts, this makes a wonderful, sustaining breakfast. The additional spices and lemon zest make this even more nourishing and healing. Their warming, immune boosting properties make this a wonderful start to the day.

 

Ingredients

2 cups (approx.) leftover cooked brown rice (I used brown basmati)

2 large free-range or organic eggs

500ml (2 cups) milk of your choice (un-homogenised full-fat dairy, almond or coconut milk, or even mix)

85g (¼ cup) approx. sweetener of your choice (raw honey, rice malt syrup or maple syrup)

Zest of one lemon, finely grated (optional)

1 teaspoon of cinnamon, ground (optional)

½ teaspoon cardamon seeds ground (optional)

½ teaspoon of ginger powder (optional)

¼ teaspoon of grated fresh turmeric (optional)

Handful of almond flakes (or any nut of choice)

Fresh fruit, to bake on top (apple, rhubarb, pear, stone fruit, banana, berries)

 

Method

  • Preheat your oven to 200℃.
  • Grease a small baking dish well and add the leftover brown rice.
  • In a blender (or by hand with a whisk and muscle) combine the eggs, milk, sweetener, zest and spices.
  • Pour over the rice, top with almonds (or any other nuts you like) and fruit.
  • Bake for 20 minutes or until set (like a custard), whilst you take a shower, make lunches etc;
  • Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt (I love Coyo).

 

Thermomix Method

  • Preheat your oven to 200℃.
  • Grease a small baking dish well and add the leftover brown rice.
  • Place the eggs, milk, sweetener, zest and spices in the TMX and mix 30 seconds, speed.
  • Pour over the rice, top with almonds (or any other nuts you like) and fruit.
  • Bake for 20 minutes or until set (like a custard).
  • Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt (I love Coyo).

 

Variations

Low-fructose

Choose rice-malt syrup as your sweetener and choose low fructose fruit.

 

Dairy-free

Choose nut or coconut milk.

 

Egg-free

Replace with 2 tablespoons of chia, ground and soaked in 6 tablespoons of water to form a gel.

 

Nut-free

Replace the nuts with shredded coconut, seeds or just omit altogether.

 

For more healthy inspiration and free recipes, visit www.wellnourished.com.au.

 

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au