Healthy Ramadan Treat: Rice pudding

Healthy Rice Pudding



1 h 5 m

4 servings 363 calories

  • 1 1/2 cups water
  • 3/4 cup uncooked brown rice
  • 1 1/2 cups low-fat milk
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1/2 cup low-fat milk
  • 1 egg, beaten
  • 2/3 cup raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract



Prep: 45 m

Cook: 20 m

Ready In: 1 h 5 m

  1. Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
  2. Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract.
  3. Serve warm.
  • Ahmed Bakir



2/3 cup almond or coconut mill

11/3 cup frozen raspberries thawed

 3 TBS raw honey

 ¼ tsp vanilla

 ¼ cup coconut oil


Add all the ingredients to a blender except the coconut oil and process until smooth.

Then add the coconut oil and process for another 30 seconds.

  • Caro Doss

Pumpkin Chia Seed Pudding


2 cups unsweetened non-dairy milk*

1/2 cup pumpkin puree (use a BPA-free can)

1/2 teaspoon vanilla extract

2 teaspoons pumpkin pie spice (make your own pumpkin spice: mix 4 tablespoons ground

cinnamon; 4 teaspoons ground nutmeg; 4 teaspoons ground ginger and 3 teaspoons ground

allspice together and keep in an airtight container)

1 teaspoon liquid sweetener (stevia, raw honey)* - optional

2/3 cup chia seeds*

2 tablespoons unsweetened coconut flakes*



Add milk and pumpkin puree to a saucepan, and place it over medium/low heat.

Add vanilla extract, pumpkin pie spice, and sweetener (optional).

Mix thoroughly for about 3 minutes until warm, but not boiling. In a separate cereal bowl, add your chia seeds.

When the milk and pumpkin mixture is warm, add it to the chia seeds. Mix for 2 to 3 minutes until

the chia seeds have absorbed the excess liquid.

Top with coconut flakes.

  • Caro Doss

Vegan Blueberry Peach Yogurt Cake | Gluten Free



     1⅓ cup Gluten Free baking flour

    ⅓ cup coconut sugar

    ⅓ cup maple syrup

    ¼ cup olive oil

    1-2 peaches

    ½ cup blueberries

    ½ cup greek yogurt, unsweetened

    ½ lemon zest

    ½ tsp apple cider vinegar

    ¼ tsp vanilla extract

    1 tsp baking powder

    ½ tsp baking soda

    pinch of salt



    -Preheat oven to 350°F.

    -Line an 8x8 inch pan with parchment paper.

    -Wash, clean and cut peaches into slices.

    -SGF flour mix, baking soda and baking powder together into a medium bowl.

    -In a separate bowl, beat oil, coconut sugar, syrup, yogurt, lemon zest, salt, vinegar and vanilla extract until creamy.

    -Add dry ingredients to the wet mixture while beating. Beat until combined. Do not over-mix. You'll end up with a quite dry butter: that's perfect.

    -Transfer the batter to a cake pan. Place sliced peaches in circles / rays and add blueberries evenly in the spaces between the slices.

    -Sprinkle with powdered coconut sugar.

    -Bake for 30-35 minutes or until golden. Test for doneness with a toothpick.

    -Serve warm or at room temperature.

    -Sprinkle more coconut sugar.

    -Enjoy with a cup of coffee or tea

    • Caro Doss

    Vegan Chocolate Chip Cookie Pie

    Cookies are great, and chocolate chip cookies are even better. But nothing compares to a vegan chocolate chip cookie pie.


    • 2 cans white beans (drained and rinsed) (500g total, once drained)
    • 1 cup quick oats
    • 1/4 cup unsweetened applesauce
    • 3 tbsp coconut oil
    • 2 tsp pure vanilla extract
    • 1/2 tsp baking soda
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1 and 1/2 cups brown sugar (EDIT: click for a Sugar-Free Cookie Pie.)
    • 1 cup chocolate chips

    1 Blend everything (except the chips) very well in a good food processor (not a blender).
    2. Mix in chips, and pour into an oiled pan.
    3. Cook at 175C for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.
    4. Serve



    • NGS Team