Best Breakfast Rice Pudding Recipes

BREAKFAST RICE PUDDING

Steps:

• Cook rice according to package directions. , Preheat oven to 375°. In a large bowl, combine rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2- qt. baking dish., Combine oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, until golden brown, 25-30 minutes.

RICE AND QUINOA BREAKFAST PUDDING

Steps:

• Combine 1 cup quinoa, 1 cup brown rice, almond milk, honey, brown sugar, and salt in a pot over medium heat; stir until almond milk is heated through, about 5 minutes.
• Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.
• Pour egg mixture into the saucepan. Add remaining 1/2 cup quinoa, 1/2 cup brown rice, vanilla extract, and pumpkin pie spice. Bring to a boil; reduce heat and simmer until mixture begins to thicken, 10 to 15 minutes. Scoop mixture into 2 serving bowls.

EASY BREAKFAST RICE PUDDING

Steps:

• Put all in saucepan.
• Bring to a boil.
• Simmer, stirring occasionally, 5-8 minutes or till of desired consistency.
• For Vegan use either the rice milk or soy milk.

SPICED BANANA BREAKFAST RICE PUDDING

Steps:

• Combine banana, agave nectar, molasses, cinnamon, ginger, and nutmeg in a nonstick skillet over low heat; cook and stir until heated through, about 3 minutes. Add rice and almond milk and simmer until heated through, about 5 minutes.

BREAKFAST APPLE-RICE PUDDING

Steps:

• 1. In a med saucepan heat maple syrup, butter, cinnamon, nutmeg and apples until mixture is hot and bubbly. Add the cooked rice , milk and raisins. Heat until mixture begins to bubble but do not bring to a full boil. Reduce heat and simmer, stirring occasionally until pudding thickens, about 15 mins. Sprinkle with toppings and serve.

GLUTEN-FREE CREAMY BREAKFAST RICE PUDDING

Steps:

• Heat butter and rice in a small saucepan over medium-low heat for about 30 seconds.
• Add milk and stir to mix, then add ground flaxseed and stir to mix for about 30 seconds.
• As the mixture begins to heat up, add the dried cranberries, the agave nectar and the fruit spread. Mix well.
• Allow the pudding to heat through until the rice and flaxseed have absorbed the milk. The mixture will become thick and creamy.
• Remove the pan from heat, scoop pudding into a bowl, and garnish with almonds, pumpkin seed kernels, and plain yogurt to taste.
• Feel free to substitute raisins for dried cranberries or other nuts/seeds for the topping. This would also be good with strawberry or blackberry fruit spread.

RICE AND RAISIN BREAKFAST PUDDING

Steps:

• Combine rice, soy milk, raisins, almonds, maple syrup, cinnamon, and cardamom in a saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring frequently to prevent scorching, until thickened, 5 to 8 minutes. Spoon into 4 bowls.