23.3.2016 | 23:17
This week I’m providing a proto-recipe because I’ve got something promising in the works but it still needs a bit of tweaking. It gives me a chance to give you a sneak peak into how I put together a recipe and get your input into the next version.
For starters, a little less liquid next time.
Diane and I have been hearing a lot about the benefits of fermented foods lately, and while Diane’s been going through her digestive challenges, I thought I could try something less hard-core than fermented cabbage or other cruciferous veggies. (Not that we both don’t like sauerkraut!)
Specifically, a fermented rice pudding.
The first step is to cook the rice. To make it as digestible as possible, I cook it in more water than typically called for and for a longer period of time.
I use 1 cup of rice in about 5 cups of water, simmered for 1 & ½ to 2 hours. I also add ¼ tsp of turmeric, for its health benefits and to give the rice a nice yellow hue. This is purely optional, but I’ve not noticed any strong turmeric flavor done this way.
Once it’s finished cooking and has cooled a little, I put the rice in the fridge to chill. This is to convert the starch into a more resistant form – and therefore lower the glycemic effect.
As is, the rice makes a nice side dish for lunch or supper. I get about six servings out of a single batch.
But onto the pudding.
Considering this was my first effort at such a thing, I thought the initial batch came out pretty well, but it needs a little refinement.
To get the fermentation going, blend some of the rice and water (or coconut water) until well mixed, then transfer to a glass container. Add some probiotics (and a sugar source if using plain water) and let the mixture sit out at room temperature for about 24 hours. I’m not sure if there’s enough glucose in the rice to feed the bacteria or not, so I added about a teaspoonful of raw honey.
The initial mixture looked a little “grainy” but once the fermentation took place, it was much smoother in texture.
The “pudding” can then be stored in the refrigerator. This will slow down the fermentation process.
Fermented Rice Pudding (proto-recipe)
(makes 6-8 servings)
2 cups cooked rice
½ cup water or coconut water
1 tsp probiotic powder (I used 5 capsules of Renew Life’s bifidum blend)
1 tsp raw organic honey
2-4 drops stevia liquid per serving
Pinch of vanilla powder or 1/8 teaspoonful of alcohol-free vanilla flavoring
Pinch of cinnamon
Blend rice and liquid in high-speed blender on medium speed until well mixed. Pour into a glass storage container and stir in 1 tsp probiotic powder. If using water, add 1 tsp honey or other sweetener to the mixture.
Let sit at room temperature for approximately 24 hours.
Spoon out portions into small dessert bowls or ramekins. Add stevia and vanilla and top with cinnamon.
This first batch came out with a consistency more like kefir than pudding, but I’m cutting back on the water next time (and with any luck using coconut water instead). Once I get the basic mixture right, I know I’ll be experimenting with other possible flavor combinations – like chocolate and mint/chocolate (one of my favorites). So stay tuned for more ideas in future posts.
If you’ve got a favorite taste combination or other suggestions, please feel free to leave in the comments below, or post if you try this out for yourself. Let us know the results! If your suggestion gets used in a future recipe, you’ll get the credit.
Otherwise, stay tuned for Fermented Rice Pudding 2.0!