Servings: 4
Ingredients
- 2 cups leftover cooked brown rice I used brown basmati
- 2 large eggs free-range or organic
- 500 mL milk of your choice (2 cups)
- 85 g rice malt syrup or maple syrup (¼ cup)
- 1 lemon zest finely grated (optional)
- 1 tsp ground cinnamon ground (optional)
- ½ tsp ground cardamom (optional)
- ½ tsp ginger ground (optional)
- ¼ tsp grated fresh turmeric or a pinch of ground (optional)
- ½ cup almond flakes or any nut of choice
- Fresh fruit to bake on top (apple, rhubarb, pear, stone fruit, banana, berries)
Instructions
- Preheat your oven to 200℃.
- Grease a small baking dish (25 x 25cm) well and add the leftover brown rice.
- In a blender (or by hand with a whisk and muscle) combine the eggs, milk, sweetener, zest and spices.
- Pour over the rice, top with almonds (or any other nuts you like) and fruit.
- Bake for 20 minutes or until set (like a custard), whilst you take a shower, make lunches etc;
- Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt.
Thermomix Method
- Preheat your oven to 200℃.
- Grease a small baking dish well and add the leftover brown rice.
- Place the eggs, milk, sweetener, zest and spices in the TMX and mix 30 seconds, speed 4.
- Pour over the rice, top with almonds (or any other nuts you like) and fruit.
- Bake for 20 minutes or until set (like a custard).
- Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt.
Notes
Variations
Low-fructose
Choose rice malt syrup as your sweetener and choose low fructose fruit.Dairy-free
Choose nut or coconut milk. Serve with coconut yoghurt.Egg-free
Replace with 2 tablespoons of chia, ground and soaked in 6 tablespoons of water to form a gel.Vegan
Combine the egg and dairy-free options above.Nut-free
Replace the nuts with shredded coconut, seeds or just omit altogether. Tried this recipe?Let us know how it was!