Remember the comforting, sweet rice pudding from childhood? This is its grown-up, healthier cousin, ready in just 5 minutes! Using leftover brown rice, we’re turning a nostalgic dessert into a powerhouse breakfast that’s creamy, satisfying, and ridiculously easy to make. It’s the perfect solution for those mornings when you need something nutritious and fast.
Ingredients
• PREP: 5 minutes | COOK: 0 minutes | YIELD: 2 servings
• 2 cups / 480 ml cooked brown rice, day-old and cold 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 ground flaxseed
• 2 tsp / 10 ml pure maple syrup
• 1 pinch freshly grated nutmeg
Instructions
1. Divide the cold cooked brown rice evenly between two serving bowls.
2. Pour 1 cup / 240 ml of milk over the rice in each bowl.
3. Top each serving with half of the almonds, flaxseed, 1 tsp / 5 ml of maple syrup, and a pinch of nutmeg. Stir well and enjoy!
Nutritional Information
• Per Serving
• 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
Pro Tips
• Make this the night before in portable containers for a quick grab-and-go breakfast.
• For a creamier texture, let the rice soak in the milk for 10-15 minutes in the fridge before adding the toppings.
• Boost the flavor and nutrients by adding fresh berries, sliced banana, or a sprinkle of cinnamon.
• Swap the almonds for walnuts or pecans, and the maple syrup for agave nectar or date syrup to suit your taste.
FAQ
Q: How can I make this brown rice breakfast pudding vegan
A: This recipe is easily made 100% vegan. Simply choose a plant-based milk like the unsweetened almond or soy milk suggested in the ingredients. All other components, including maple syrup and flaxseed, are already vegan-friendly.
Q: Can I add more protein to this vegetarian breakfast bowl
A: Absolutely. To increase the protein content, consider stirring in a scoop of your favorite vegetarian or vegan protein powder with the milk. You can also top it with other protein-rich ingredients like hemp hearts, chia seeds, or a spoonful of nut butter.
Q: How long can I store this breakfast rice pudding
A: You can prepare this breakfast pudding in an airtight container and store it in the refrigerator for up to 3 days. It’s a perfect vegetarian meal prep option for busy mornings. For the best texture, you might want to add the nuts just before serving to keep them crunchy.
