5-Minute Brown Rice Breakfast Bowl

This quick 5-minute brown rice breakfast pudding is my no-cook morning fix: cold day-old rice stirred through with milk, almonds, ground flaxseed, maple syrup, and nutmeg. It tastes like rice pudding without any standing at the stove.

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 (2 fl oz) 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.

More Recipes You’ll Love

• The Only Peanut Butter Cookie Recipe You’ll Ever Need
• Classic Vegetarian Spanakopita (Greek Spinach Pie)
• Stunning Strawberry Parfait

Stav Kogan

Quick 5-Minute Brown Rice Breakfast Pudding

Turn leftover brown rice into a powerhouse breakfast that's creamy, satisfying, and ridiculously easy to make in just 5 minutes. This is the grown-up, healthier cousin to the comforting, sweet rice pudding from childhood.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 serving

Calories: 436

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 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 / 2 fl oz) sliced, slivered, or chopped raw almonds
• 1 Tbsp (15 ml) ground flaxseed
• 2 tsp (10 ml) pure maple syrup
• 1 pinch freshly grated nutmeg
• 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.

Method

 

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.
4. Stir well and enjoy!

Nutrition

Calories: 436kcalCarbohydrates: 65gProtein: 16gFat: 113g

Tried this recipe?

Let us know how it was!