2 Breakfast Rice Pudding Recipes
Rice Pudding is a simple dish made with rice and milk, but there are a lot of delicious ways to change it up. Depending on what you add to it, you can serve this dish as a breakfast, dessert, or even dinner. Keep reading for 2 easy breakfast variations!
A dairy-free rice pudding with pecans, bananas and maple syrup for a delicious breakfast.
Maple, Pecan and Banana Rice Pudding
- 2 cups Silk Unsweetened Vanilla Almond Milk (#1457)
- 1/4 cup pure maple syrup, plus more for topping
- 2 tsp AP Ground Saigon Cinnamon (#3626), plus more for topping
- Pinch of Regal Fine Sea Salt (#1146)
- 3 cups cooked short-grain brown rice, soft but not mush
- 2 cups Dole Chef-Ready Cuts Sliced Banana (#2835), thawed
- 1/2 cup chopped Kirkland Fancy Pecan Halves (#1292), plus more for topping
- First, blend together 1 cup almond milk, syrup, cinnamon and salt until combined. Then, add 1/2 of the cooked rice and blend again until creamy. Be careful not to overblend!
- Now, add the remaining almond milk to a saucepan and heat over medium-heat. Add the blended mixture along with the remaining rice, stirring consistently until it has thickened to your liking.
- Then, stir in the bananas and pecans. Top with a drizzle of maple syrup, more pecans, and a light dusting of cinnamon. Enjoy!
A simple Breakfast Rice Pudding ready in under 10 minutes!
Breakfast Rice Pudding
- 3 cups cooked brown rice
- 1/4 cup maple syrup
- 1 cup Silk Unsweetened Vanilla Almond Milk (#1457)
- 1/2 cup Kirkland Whole Almonds (#1294), chopped
- 1/4 cup golden raisins
- 1 tsp AP Ground Saigon Cinnamon (#3626)
- First, add the rice, maple syrup and almond milk to a sauce pan. Bring to a boil, then reduce to a simmer and cook for 4-6 minutes or until the thickness is to your liking.
- Divide between bowls and top with chopped almonds, golden raisins, and a pinch of cinnamon.