Overnight Healing Rice-Pudding Bowl

Hi there, lovely people! So I come bearing a very exciting recipe today. One that I am very passionate about. I combined two of my favorite things in creating this healing bowl of goodness: rice pudding & overnight oats.



I took inspiration from Macrobiotic principles in so far as I used short-medium grain brown rice, miso paste and a variety of warming and healing spices (turmeric, cinnamon & nutmeg) and worked to create a healing meal through the energetic principles of food as seen through Macrobiotics. The energetic properties of whole grains are that they are very warming, grounding & nourishing. Whole grains give us strength and solidity but also a grounded calmness that helps us to navigate whatever may come our way (external changes or challenges). They impart the ability to keep a harmonious, stable and open mind. Whole grains, particularly ancient grains and brown rice, are some of the staple foods in a Macrobiotic diet and beyond the energetic benefits of these powerful food sources are a host of vitamins, minerals and fiber which also aid in the physical healing of the body and the maintenance of mental health. Increasing whole grain intake has been linked to reduction in cravings and an increase in beneficial weight loss. Whole grains are not refined sources of carbohydrate, as such they keep you satisfied and satiated with sustained energy making them an invaluable source of goodness within your diet and lifestyle  – particularly when paired with a variety of other nutrient-dense whole plant foods.




As we move into Autumn and Winter we may find that we crave eating more cooked foods that are warming and hearty. This is normal, natural and good. It means we are in-tune with our surroundings and how our internal world is being effected by the environmental changes. Listening to this shift is important; eating seasonally is important because it allows us to function optimally within a given season. There is a reason our body tells us to eat more oatmeal, soups and warming foods in the colder months – this is because those foods are what nourish us deeply (physically & energetically) with the changing demands of the environment and that season. Equally, there is a reason we prefer more hydrating foods like watermelon and salads in the hotter Summer months – because that it what the natural rhythm of being in-tune with the environment is asking for so as best to serve our bodies and minds. Also keep in mind that eating seasonally is eating what NATURE provides us during those months which naturally, is what our bodies will function best on. 


This natural inclination of the body to desire different foods during different seasons points to a powerful link here between the energy qualities of a season and our bodies and minds. Winter is a time bunkering down, introversion, quietening down, becoming still, connecting more to the yin-nature within ourselves, the nature that is of lunar energy: moon-based. On the other side of the spectrum is Summer which is a time of heat, passion, fire, warmth, openness, activity and intense energy. As such, we eat foods according to the energy shifts of a given season: fruit, salads, raw foods etc. (foods we crave in Summer) are light, cooling and energizing so it makes sense that we desire these foods in Summer time when there is already such a hot, fire-y energy because our bodies have a pull towards finding balance and thus desires foods and activites that will aid in this journey to find equilibrium and balance. Always. Equally, in Winter we crave cooked, grounding, warming foods like oats, rice, pasta, and root vegetables things that will warm us up, ground us and help balance the colder energy of the season. Macrobiotics is a healing modality that understands these energy properties and shifts intimately. I do not strictly follow a Macrobiotic diet, but I follow many of the energetic principles of Macrobiotics which truly helped to heal me and my relationship to food. Deepening my understanding of these properties also empowered me in my health journey of becoming more in-tune with myself and the connection between myself and the surrounding elements. Following these principles was empowering in so far as they helped me to make wise food decisions that follow what my body is truly wanting and needing, not simply what my mind thinks it wants or needs.



Now, to touch on the miso paste story. Miso paste is an absolute staple in my kitchen. It is one of the many loves of my life. Miso paste makes everything better: sweet & savory. It has a beautifully rich umami flavor that adds a real depth to any dish. Not to mention the amazing healing benefits of adding miso paste into your diet. It contains a variety of B vitamins, vitamin E, K and folic acid. Due to it being a fermented bean product it provides the gut with beneficial bacteria that allow for optimal functioning of the gut which is essential to good health. For me, adding miso to sweet dishes is like adding salt to chocolate: it enhances the flavor profile beautifully. I will hopefully soon get around to writing a more detailed blog post on Miso Paste, but for now, this will have to suffice because I have some anatomy studying to do for my next exam ;)


NOW, let’s get into the recipe!



Ingredients for the Pudding:

·      1 cup cooked brown rice

·      1 cup unsweetened soy milk

·      1 tablespoon tahini

·      1/8 cup chopped raisins

·      1 heaped tablespoon chopped dried fruit of choice (I used dried mango)

·      ½ dark miso paste

·      1 teaspoon maple syrup/honey/brown rice syrup

·      15 drops stevia

·      ½ teaspoon ground cinnamon

·      ¼ teaspoon ground turmeric

·      2 pinches of ground nutmeg

·      Crack of black pepper

·      Pinch of Himalayan salt


Ingredients for the Sauce:

·      1/8 cup tahini

·      1/8 cup hot water

·      ½ tablespoon beetroot powder

·      5 drops stevia

·      Big pinch of salt



1.     Take your cooked brown rice (I used short-medium grain brown rice for best results) and place in a bowl or jar.

2.     In a saucepan place the soy milk, tahini, stevia, salt and spices and the small crack of black pepper (which helps with the nutrient absorption of the the nutrients in turmeric). Bring to heat. Once it has just reached a firm simmer turn the heat off and stir in the miso paste and syrup and stir until evenly mixed.

3.     Now pour the milky mixture over the brown rice and add in the chopped dried fruit. Place in the fridge overnight.

4.     For the sauce, simply add all the ingredients together and stir. I then drizzled it onto my bowl of golden goodness and topped with fresh nasturtium leaves from the garden (as well as some raw pumpkin seeds).  



NOTE: If you’d like to make it a little firmer or if you’d like to heat/warm it up you can heat the pudding up on the stove in the morning before serving it!