PLANT BASED Creamy Coconut RICE PUDDING with Caramelised Strawberries, PRIVATE CLASS

Working with Lauren in my private class and allowing her to choose the dishes that are familiar to her. It's important to slowly introduce plant based foods that are familiar and are delicious to your family. We had so much fun working together. We were able to make 2 different types of Rice Pudding. One using whole rice and another using the traditional rice. Using white rice is not ideal for optimum health benefits but its a great place to start. If you dive right into plant based eating you will probably cause your family to resist. One good wy is having them help you prepare the food. This process needs to be slow and steady for children and young adults as you need to change the taste buds. We, as adults are motivated by the information we have but your children may not care about the information. So be gentle and have fun introducing your family to plant based foods.

Watch the video

https://www.youtube.com/watch?v=MSjLYQrN3Uw

Creamy Coconut Rice with Caramelized Strawberries

3 cups Cooked medium grain brown rice

1 can coconut milk (3/4 cup)

½ cup Maple Syrup or cane sugar

1 cinnamon stick

Caramelized Strawberries

11/2 cups Strawberries, hulled and halved (1 ½ cup)

2 Tbs Sugar.

Put rice, coconut milk milk, maple syrup, and cinnamon in a large saucepan over medium heat.  Bring to a boil, then reduce the heat to a low and simmer, stirring occasionally for 20-30 minutes or until thick and creamy.  Set aside to cool

When ready to serve, make the caramelized strawberries.  Heat a large skillet over medium-high heat and add the strawberries and 2 Tbs water.  Sprinkle the sugar evenly over the strawberries and cook, stirring occasionally for 1-2 minutes or until the strawberries are slightly caramelized.

To serve, divide the creamy rice amongst serving glasses or bowls and top with some strawberries and any pan juices