This is a perfect meal on a warm summer evening. Kids love it, because when it's hot outside they don't develop a big appetite and want to avoid a heavy meal.
This is a perfect meal on a warm summer evening. Kids love it, because when it's hot outside they don't develop a big appetite and want to avoid a heavy meal. Prepare this dish a day ahead of time or in the morning of the same day and serve it cold.
It is easy to prepare yet highly nutritious. Brown rice is a whole food that provides essential nutrients vitamins A and C, calcium, and iron, as well as some protein. Cherries are rich in iron and pineapple provides digestive enzymes.
1/2 cup (125 ml) short-grain brown rice
1 cup (250 ml) water
1/8 tsp (1 ml) sea salt
1 tsp (5 ml) vanilla extract
Zest of half a lemon
1/2 Tbsp (7.5 ml) butter
1 Tbsp (15 ml) honey
1/4 fresh pineapple, hard core removed and cut into
1/2-in (1-cm) cubes
1 cup (250 ml) cherries, pitted (either fresh or canned)
1/2 cup (125 ml) heavy cream
Cook rice in salted water until soft, about 30 to 40 minutes. Spice with vanilla, lemon zest, butter, and honey. Refrigerate half an hour. Stir in pineapple chunks and cherries, reserving some cherries for garnish. Beat cream until stiff and fold into rice pudding, reserving some for garnish.
Spoon into glasses or dessert dishes and decorate with a dollop of cream topped with a cherry. Serves 2 or 3.
Source: alive #260, June 2004