Hazelnut Cappuccino Rice Pudding
First off, I’d like to apologise for my brief blog absence over this past Easter weekend. In the midst of vacationing and Easter celebrations, sadly I couldn’t find the time to write a post and greet you a Happy Easter! Better late than never, though, and I hope that you all had a joyful Easter
If you’ve been reading my blog for a bit, or if you’ve taken a peek at my recipe page, you may have noticed that I have a bit of a thing for these rice puddings. They all use the same ‘base’ recipe and are all oh-so-easy and quick to whip up, making them perfect for breakfast. Unlike the other rice puddings however, today’s recipe doesn’t use fruit.
No, it uses something even better (though not quite as good as chocolate): COFFEE <—this here is the face I make after having 5 cups.
Like some of my other recipes, this was an experiment which fortunately turned out quite nicely. It uses a strong dose of real coffee so you won’t be missing out on any caffeine, though surely there’s no harm in having an extra cup with this breakfast?
- 1/2 cup cooked brown rice
- 1/2 cup nondairy milk (I used soy)
- 1/2 cup strong coffee
- 1 tbsp raw sugar
- 1 tbsp raisins
- about 3 tbsp hazelnuts, roughly chopped
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract (you could try coffee extract – if you do, let me know how it goes!)
- drizzle of soymilk and chopped hazelnuts to serve
- Brew your coffee – I chose to make strong coffee from instant coffee granules, but you can use coffee from a press or a bag so long as you make it really strong.
- Place all ingredients including the coffee (except the drizzle of soymilk and chopped hazelnuts for serving) in a small saucepan and stir to combine.
- Heat over medium-high heat and allow to boil continuously, stirring constantly, until mixture is reduced and the desired consistency is reached (takes around 10 minutes). Serve with a touch of soymilk and chopped hazelnuts on top. Makes about 3/4 cup of rice pudding, a small serve for one.
It’s crucial that you make your coffee extra-strong in order for the flavor to shine in the finished pudding. If you’re worried about caffeine, you can always use decaf – it’s the flavor that counts. On that note, I’ll have to try this with tea.
As with all the other rice puddings, it’s simply a matter of placing all the ingredients in a saucepan. Sweet and simple!
Within ten minutes you have a decadent, warm rice pudding:
How long do you spend making breakfast?
What other rice pudding spin-offs would you like to see?