Disclosure Notice

“By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Daylight savings time. Thoughts? Feelings? Don't know about you, but I'm feeling it. We had a long weekend - long meaning not a lazy or fun kind of weekend. Spring football training camp started and has, once again, stolen our Saturdays from us. Well, from Ryan anyway. But a Saturday without him just isn't any fun, so I went to work with him. Yep. Packed up my laptop, planner, and got right to it in his office. We got to squeeze in a workout together and have lunch during his "breaks" on the job - it's the little things that count, you know? I'm a firm believer in trying to squeeze in time wherever you can, so that's what we are trying to do!

Anyway, did you all know that March is National Nutrition Month? Yep, nutrition has a nationally recognized month. Why March? Well, I'm not really sure to be honest with you. I think March is probably a good time to have a whole month dedicated to nutrition, however, because it's a good boost of motivation to keep going in the pursuit of any health-focused resolutions you may have made for the new year {or not}. Plus, it falls so conveniently at a time where our inner-selves are groaning for warmer weather and the fresh, clean, and crisp seasonal produce that comes with it.

And let's fact it, you and I both know that, deep down, everyone scrambles in March at a desperate attempt to get "beach body" ready...whatever that means. This more often than not involves crash diets, crazy cleanses, and weird pills/supplements that make grandiose promises of pounds to be quickly shed and inches that will miraculously fall off. So it's probably a good thing that Registered Dietitians around the country devote an entire month to dispelling nutrition myths and offering practical, science-based nutrition advice that you can follow for a lifetime.

So in honor of this month dedicated to nutrition, I'm proud to partner with the Recipe Redux and USA Rice Federation to shed the spotlight on US-grown rice as part of a healthful and balanced diet. When it comes to rice, there's really something for everyone here. It's affordable and sustainable option that provides about half the calories for half of the world's population - that's a lot of people being fed! And did you know that rice is the least allergenic of all whole grains? It's naturally gluten-free and is a wonderfully nutritious whole grain option for those with gluten intolerance or sensitivity {for more information about health benefits, see this article from the Whole Grains Council}.

Today I've decided to pair my favorite type of rice, jasmine rice, with a healthful ingredient I've had on my "to try" list for a while now - matcha. This bright green powder has been quite the chatter of the tea, culinary, and baking world for a while now, and I'm excited to finally be joining in the buzz about it. So what is matcha, exactly? It's essentially specially grown green tea leaves of the highest quality that are stone-ground into a delicate powder and then sifted to make an even finer powder. The traditional method of consuming matcha involves whisking it vigorously into hot water with a bamboo whisk to make a thick, frothy, and brightly colored tea. Nutritionally speaking, matcha trumps all other green teas; one teaspoon of matcha {the amount you would use for one cup of tea} has ten times the antioxidant content of one glass of regular green tea. Like, whoa.

And don't even get me started on the culinary uses of matcha. There are so many recipes I want to try that utilize it - it's becoming a natural food coloring option for glazes, frostings, cakes, cookies, and pasta, and makes stunning garnish when dusted over a finished plate. The recipe I'm sharing with you today gently folds the green powder into a piping hot bowl of creamy, naturally sweetened creamy coconut rice. This satisfying dish will comfort your heat and soul, and can be enjoyed for breakfast, as a snack, or a healthful dessert option. It's vegan, gluten-free, and made with only the best quality and wholesome of ingredients. I hope you'll try it and let me know what you think!

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Coconut Rice Pudding with Matcha {Vegan, GF} Coconut Rice Pudding with Matcha is a naturally sweetened, wholesome way to enjoy this warming treat for breakfast or as a snack. The matcha provides a boost of powerful antioxidants and toasted coconut lends a satisfying crunch. Tried this recipe? Mention @sweetcayenne5 or tag #sweetcayenne Print Prep Time: 5 minutes Cook Time: 40 minutes Total Time: 45 minutes Servings: 6 servings Ingredients 2 14-ounce cans light unsweetened coconut milk

1/2 cup coconut sugar

1/2 cup unsweetened shredded coconut

1/3 cup golden raisins

1/2 cup US-grown jasmine rice

1/2 teaspoon salt

1 cinnamon stick

7 whole cloves

5 green cardamom pods

1 1/2 teaspoon vanilla

1 tablespoon matcha green tea powder

1/2 cup large flaked coconut lightly toasted for a garnish

Special equipment: mesh tea infuser ball for the spices Instructions Combine the coconut milk, coconut sugar, shredded coconut, raisins, rice, salt and cinnamon stick in a medium heavy-bottomed saucepan. Light crush the cardamom pods with your fingers and add them along with the cloves to the mesh infuser. Add the infuser to the pot.

Bring mixture to simmer over medium heat, stirring occasionally. Adjust heat so that mixture is barely simmering; cover partially and cook for about 45 minutes, stirring and scraping the sides and bottom of the pan frequently. The pudding is finished when it thickens - it will be the consistency of loose oatmeal.

Remove the pudding from heat. Remove the mesh tea infuser and the cinnamon stick. Fold in the vanilla and matcha powder with a rubber spatula.

Serve the pudding warm and top with toasted coconut flakes.

Leftover pudding can be stored in the refrigerator for up to one week and tastes best when heated gently in the microwave for about 45 seconds to 1 minute. Serving: 1 Serving | Calories: 297 kcal | Carbohydrates: 42.6 g | Protein: 1.8 g | Fat: 14.2 g | Saturated Fat: 11.3 g | Sodium: 211 mg | Fiber: 2.6 g | Sugar: 22.8 g

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