This brown rice pudding is easy to throw together with leftover rice, just add a little milk (or whatever nut you squeeze hard enough to get a milk-like substance out of), a drizzle of honey and your favorite fruit and nuts to top. A handful of this, a handful of that, this Breakfast Rice Pudding is warm, filling and a totally guilt-free dessert for breakfast.
Ingredients
- 11/2 cup cooked brown rice (cold)
- 1 cup milk (any kind)
- 1 tbsp butter
- 1/2 tsp ground cinnamon
- 2 tbsp honey
- 1 banana (half mashed, half sliced)
- garnishes: dried fruits, nuts, extra honey
Directions
- In a small saucepan, combine the brown rice, milk, butter, and cinnamon. Bring to a gentle simmer, stirring occasionally.
- Stir in the mashed banana half and the honey. Cook about 1 minute to thicken.
- Divide between two bowls, and top with your choice of garnishes and the remaining banana slices. I used dried Mission figs and pepitas for the photos.
For the full post visit, Dessert for Two.
