Chocolate Almond Brown Rice Pudding

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By: Andrew Chase

Current scientific research on cocoa is making chocolate lovers very happy indeed. And it's the type of chocolate contained in this dessert that's getting all the accolades. Chocolate with a high cocoa content, unlike most milk chocolate, contains substances known as flavonoids, which appear to have antioxidant and anti-inflammatory effects, reduce blood pressure, improve blood flow through the arteries and decrease the risk of developing the blood clots that can lead to heart attack or stroke. Add the heart-healthy perks of almonds and whole grain rice and you'll have a dessert that will make both your taste buds and your heart happy.

Ingredients

1 cup (250 mL) short- or medium-grain brown rice

Pinch salt

3 tbsp (45 mL) cocoa powder

1/4 tsp (1 mL) cinnamon

1 pkg (946 mL) almond milk

1/2 cup (125 mL) granulated sugar

4 oz (125 g) bittersweet chocolate (85% cocoa solids), chopped

1/2 cup (125 mL) toasted sliced or slivered almonds

Preparation

In saucepan, bring rice, salt and 1-2/3 cups/400 mL water to boil; immediately reduce heat to low, cover and simmer until liquid is absorbed, 25 to 30 minutes.

Meanwhile, whisk together cocoa, cinnamon and some of the almond milk until smooth; whisk in remaining almond milk. Stir into rice; increase heat and bring to simmer. Stir in sugar; simmer, stirring often, until rice is completely soft and pudding is thick and creamy, 35 to 45 minutes. Remove from heat.

Stir in chocolate until melted and well mixed. Serve warm or at room temperature sprinkled with almonds. (To reheat, stir in a little almond milk and warm over low heat, stirring often.)

Serving(s): 8

Nutritional Information
Per serving: about
Calories	299
Protein	5 g
Fat (total)	10 g
Sat. Fat	4 g
Carbohydrate	49 g
Fibre	4 g
Sodium	76 mg
Calcium	3 % RDI
Iron	11 % RDI
Folate	2 % RDI

Also in this menu:

7 heart-healthy recipes

Source

Homemakers Magazine: February/March 2008

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