December 15, 2020

Breakfast Rice Pudding


RECIPE makes 3-4 servings | hands-on time is about 5 minutes
stove time is 30-40 minutes

1 can (approx. 13.5oz) unsweetened organic coconut milk (full fat)
1 cup water
3/4 cup tart cherry juice
2 teaspoons vanilla extract
1/8 teaspoon sea salt
1 cup jasmine rice (can also use brown or white rice)
2 tablespoons coconut nectar, to taste (substitute: maple syrup)
1 teaspoon cinnamon, to taste
1/4 teaspoon cardamom, to taste (optional)
squeeze of lemon (juice from approx. 1/6th slice of lemon)
garnish with chopped cherries (suggested: frozen, pitted cherries that have been defrosted) and toasted chopped pistachios


Mix the coconut milk, water, cherry juice, vanilla extract, sea salt, and rice in a medium-sized pot. Bring to a boil and immediately reduce to a low simmer. Loosely cover the pot, leaving the lid very slightly ajar to let steam escape.

Simmer the for about 25-30 minutes, or until most of the liquid has absorbed. Stir in coconut nectar, cinnamon, cardamom and lemon. Continue cooking until rice is creamy and soft. If necessary, add a little more water or maple syrup.

Serve warm or cool, dusted with extra cinnamon, to taste. Top with cherries and pistachios.

**SHORTCUT: use pre-cooked rice, mix all of the ingredients and heat**

Ingredient Sourcing Notes

Not sure where to source your ingredients? Some suggestions:

  • Coconut Milk: Native Forest Unsweetened Organic Coconut Milk, Simple, No Guar
  • Tart Cherry Juice: Smart Juice, Eden Foods, or R.W. Knudsen Family Tart Cherry Juice
  • Coconut Nectar: Coconut Secret Coconut Nectar
  • Cherries: 365 Everyday Value (Whole Foods’ brand) Organic, Frozen Dark Sweet Cherries

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