GLUTEN-FREE CREAMY BREAKFAST RICE PUDDING

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Gluten-Free Creamy Breakfast Rice Pudding image

This was something I came up with this morning, because I was tired of nut/seed granola and cold milk. It turned out delicious! For a lower sugar content, try using a packet of stevia in place of the agave nectar. You could also substitute almond milk or even water for the milk.

Provided by Jainene

Categories     Breakfast

Time 5m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 10

1 teaspoon butter
1/4 cup milk
1/3 cup cooked rice
1 1/2 tablespoons ground golden flax seeds
1 tablespoon dried cranberries
1/2 teaspoon light agave nectar
1 teaspoon apricot fruit spread
3 tablespoons plain yogurt
6 whole dry roasted almonds (optional)
2 tablespoons raw pumpkin seeds (optional)

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.

Nutrition Facts : Calories 266.4, Fat 14.2, SaturatedFat 5.4, Cholesterol 24.6, Sodium 82.8, Carbohydrate 27.9, Fiber 4.7, Sugar 2.6, Protein 8

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