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Quick 5-Minute Brown Rice Breakfast Pudding – vegetarian recipe
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.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 serving
Calories: 436
Ingredients Method Nutrition

Ingredients
  

  • 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

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