Basmati Aromatic Brekkie Pudding

I went to one of my fave restaurants a couple of weeks ago (Tibbits) and was reunited with a big bowl of their very fabulous Indian Rice Pudding.  I haven’t quite managed to recreate the original dish, but it got me playing around with different types of rice and spice.  As we know, puddings can make delicious breakfast options too and this is wonderfully aromatic and filling as a breakfast, and it went down very well after a long run this morning.

This recipe makes 3 decent portions. Easy to make the night before and reheat.  The rice still contains a bit of bite, so it’s not the sloppy rice pudding that I remember from my youth!  However, I do like sloppy too – so I shall be experimenting further.

Basmati Aromatic Brekkie Pudding

  • 100g Basmati rice (white)
  • 400ml can of coconut milk
  • 10 cardamom pods – seeds crushed in a pestle and mortar.  (So about 1/2 teaspoon of ground)
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon mixed ground spice
  • 1/2 teaspoon vanilla essence
  • 2 tablespoons desiccated coconut
  • 4 cloves
  • 1 cinnamon stick
  • 60g sultanas (you can easily add more)

Method

Put the rice in a saucepan, add the coconut milk and all of the other ingredients.  Bring to the boil and simmer for 20-30mins.  Ensure the rice doesn’t stick near the end of cooking – add a bit more water or coconut milk if needed.  You might want to add some more ground spice if you want more aromatics.

If you make this the night before, leave the cinnamon stick and cloves in the mixture. When you get it out the fridge in the morning the rice will have stuck together into a big clump. Add a portion (about 1/3 of the bowl) into a saucepan and add some more coconut milk.  I used some from a carton for this, rather than opening another can.  Or you can add water.  Stir well and bring to the boil and simmer for 5 mins or so, until its looking nice and creamy again.

This is lovely with some fresh mango stirred through. 

 

 

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P&B Toasty Crumb

My staple breakfast is peanut butter and banana on toast, I would happily eat this for every meal.  This morning I had a bit more time and thought about how to improvise with the same magic three ingredients. I also felt like treating myself so this is a slightly more decadent way to eat peanut butter and banana on toast with added treat value that doesn’t take much longer than the simple original version.

P&B Toasty Crumb

  • 1 banana
  • 2 slices of bread (I used small slices of wholemeal bread, but could easily have eaten this with large slices)
  • Peanut butter (or any nut butter)
  • 1 teaspoon brown sugar
  • 1 teaspoon coconut oil
  • A few hazelnuts (I used 10) – or other nuts.
  • Coconut yoghurt

Toast both slices of bread.  Whilst they are toasting, slice the banana and fry for a couple of minutes in the coconut oil.  Then add the sugar and toss it through the bananas and cook for another couple of minutes to caramelize nicely.

When the bread has toasted – put one slice in a blender with the hazelnuts to make the crumbs.   Spread the peanut butter on the other slice.  Pour the bananas onto the peanut butter toast and sprinkle the crumbs on top.  Add some yoghurt and enjoy! Simple.