Quick Brown Rice Breakfast

PREP: 5 minutes | COOK: 0 minutes | YIELD: 2 servings

Growing up, my mom made a slightly sweeter version of this for dessert and called it “rice pudding. It’s so quick and easy that it works well as an almost-instant breakfast.

2 cups (480 ml) cooked brown rice (day-old cold rice is best)

2 cups (480 ml) low-fat milk or unsweetened almond or soy milk

¼ cup (60 ml) sliced, slivered or chopped raw almonds

1 Tbsp (15 ml) flaxseed

2 tsp (10 ml) pure maple syrup, divided

Healthy pinch freshly grated nutmeg

Divide rice between two bowls and add half of milk and remaining ingredients to each.


Make this brekkie the night before and place individual servings into portable containers so in the morning you can just grab one as you rush out the door.


Calories: 436 | Calories from Fat: 113 | Protein: 16 g | Carbs: 65 g | Total Fat: 13 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 6 g | Sodium: 124 mg | Cholesterol: 15 mg