Wild Rice Pudding with Fruit and Nuts
Carrot Cake for Breakfast? Yes Please – Try This Wholefood Wild Rice Porridge. We also don't mind it as dessert!
How pretty is this ode to morning? AND we are looking at the trifecta for those of you who need it. Gluten, sugar, dairy free! But it still tastes creamy, and sweet, with crunch and plenty of breakfasty good looks. It is a favourite! If you don’t like the wild rice, feel free to replace it with any rice of your choice. Brown or red, and at a pinch white rice will all do it justice!
Completely gluten free, dairy free, and 100% vegan. Infused with the warming flavours of carrot cake thanks to homemade almond milk blended with real carrots, cinnamon, and a touch of maple, it’s proof that breakfast can be indulgent and incredibly good for you.
Every ingredient in this recipe is a wholefood superstar—wild rice for fibre and minerals, almonds for good fats and protein, carrots for beta-carotene, and spices like cinnamon and ginger for their anti-inflammatory powers. No nasties, no fillers, no refined sugars—just real, delicious food made in your Thermomix. (And like I said, we have been known to eat this for lunch or dessert!)
We have a lot of vegan or plant based recipes on this site, accidentally really. Make sure you check them out.
Chickpea, Coriander, Avocado And Lime Salad
Charred Broccolini with Almond and Raisin Vinaigrette
Need
- 200 Grams wild rice (see NOTES)
- 1 Pinch pink salt flakes BUY
- 1 Litre water
- 70 Grams dried apricots, diced
- 70 Grams dried cranberries (craisins) or dried cherries
- 70 Grams currants
- 2 Tablespoons pure maple syrup
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons fresh lemon juice
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams hazelnuts
- 50 Grams almonds blanched
- 20 Grams shelled pistachios
- 20 Grams pinenuts
- 1 Batch Carrot Cake Almond Milk or other nut milk of choice Recipe
- edible flowers to garnish if you wish
Do
- 1
Place the rice into the simmering basket and rinse well under a running tap. Insert into the Thermomix bowl with the salt and pour water over. Cook 30 min/100°C/speed 4. Make sure the rice has split and has started to curl. Add more cooking time if needed.
- 2
Meanwhile, place the dried fruit into a bowl with the maple syrup, EVOO, lemon juice, and vanilla bean paste. Toss gently to combine and leave out of the fridge to macerate. You could add a little brandy to this mixture if you were feeling so inclined.
- 3
Roast the hazelnuts, almonds and pistachios by placing into a cold oven set to 200°C/390°F for exactly 10 minutes. Remove and add the pine nuts directly to the hot nuts and toss. Cool and roughly chop.
- 4
To serve, warm the Carrot Cake Almond Milk slightly, mound the cooked rice into the centre of small bowls and drench in the milk, then top with fruit, the syrup from the fruit and the roasted nuts. Serve with more Carrot Cake Almond Milk on the side.
- 5
Add any fresh or dried fruits your family loves and whipped coconut cream if you are going all out!
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
