Jaimie Oliver is one of my favourite celebrity chef personalities because I love his effortless plating and his country-style kitchen… and who can dislike a chef in plaid? Not me!! This recipe is adapted from his version on his website that both Leung and I thought would be perfect for our on-going college recipe series!
The temperature is dropping in Vancouver, and I’m so happy to see the weather cooling down. Everything seems a little cozier, except in my apartment because turning on heat means dry skin, so I bundle up in blankets instead. Earlier sunsets always trick me into thinking it’s 10pm when it’s only 7pm, but I’m not complaining because this means Christmas is near and I’m probably the biggest Christmas fanatic ever to exist.
Because I treat myself to a wicked sweat sesh outside before my classes, I often run out of time trying to get myself semi-presentable before catching the bus to campus. I’m #team i-wore-this-yesterday-but-I-have-a-different-class-today-so-let-me-just-put-on-the-exact-outfit-and-tie-hair-into-a-clump-on-top-of-my-head kinda girl. Sometimes I am in such a rush that I don’t realize I have toast crumbs in my eyebrows and a green smoothie speck on my nose until the middle of the day. I’m a #firstclasslady.
The days when I’m the most rushed are always the days when I was too lazy the night before to make an overnight grab-and-go breakfast, so my breakfast ends up on my face instead of my mouth as a result of eating on-the-go #ragrets. So my advice to y’all struggling with morning time management is to make something filling, simple, healthy, to take on-the-go like these rice pudding cups or our overnight oats!
brb while I turn off the oven because I think my potatoes are burning
*estimates given in Canadian Dollars
1/2 cup raw black rice = $0.55
1 banana = $0.25
1/2 cup almond milk = $0.23
1/2 tbsp vanilla extract = $0.05
~1 cup frozen mango = $0.70
Price Per Batch = $1.78
Price Per Serving (1/4 batch) = $0.45
- ½ cup black rice, uncooked
- 1 banana
- ½ cup non dairy milk
- ½ tbsp pure vanilla extract
- MANGO PUREE
- ¾ mango, frozen or fresh
- 2-3 tbsp water
- TOPPING IDEAS
- Pomegranate jewels, shredded coconut, chia, flax, nuts, seeds, dried fruit
- Cook black rice according to package directions.
- In a blender, blend ⅔ of the cooked black rice with the banana, non dairy milk, and vanilla.
- Pour and stir the mixture into the remaining cooked rice. This gives the rice pudding some texture.
- Give your blender a quick rinse and blend the mango and water if you choose to make the mango version.
- Layer the black rice on the bottom and mango puree on top in glass jars and store in the fridge for a grab & go breakfast.
- Top your favourite toppings in the morning just before serving!
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