Creamy, comforting rice pudding gets a healthy twist in this recipe using wild rice—an excellent source of protein and fiber. A juicy burst of fresh pineapple adds a rich dose of Vitamin C and enzymes that aid in digestion. This recipe makes a large batch to portion out and have on hand for breakfast, dessert or sweet-tooth snack cravings.
1 pound wild rice
2 (13.5 oz) cans light coconut milk
½ cup agave
2 Tbsp coconut oil
2 tsp pure vanilla extract
1 tsp sea salt
1 pineapple, diced
Toasted coconut chips, for garnish
Chopped macadamia nuts or almonds, for garnish
1. Bring rice and 3 cups water to a boil in a pot. Reduce heat to simmer, cover and let cook 20-30 minutes until water has absorbed. Rice will be al dente.
2. Transfer cooked rice to a large saucepan with 1 ½ cans of the coconut milk, agave, and sea salt. Bring to a shallow boil, reduce heat to simmer, cover and let cook until creamy stirring occasionally (about 20 minutes).
3. Whisk the remaining ½ can coconut milk with the eggs and vanilla. Add this to the saucepan and cook 5-10 minutes longer.
4. Let cool for 30 minutes and mix in the fresh diced pineapple.
5. Top with extra pineapple, coconut and nuts if desired.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.