Yep - I reckon this has to be one our most versatile recipes to date!
2 cups of cooked brown rice
1 cup of Almond milk
1 stick of cinnamon
1 vanilla bean
zest of 1 lemon
1 tbsp coco powder
1/2 cup macadamia nuts
1 tbsp honey
raspberries and toasted coconut
- Over medium heat dump your cooked rice and almond milk along with a cinnamon stick, vanilla bean and lemon zest into a pan and bring to heat and reduce.
- Next stir in your coco powder
- Now to sweeten – we used a banana mooshed up, and honey
- add macadamia nuts
- Now garnish with frozen or fresh raspberries and toasted coconut.