Breakfast Rice Pudding

By Dessert for Two

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.

Serving Size: 2 | Prep Time: 1 mins | Total Time: 16 mins

  • 1 ½ cup cooked brown rice (cold)
  • 1 cup milk (any kind)
  • 1 Tbsp butter½ tsp ground cinnamon
  • 2 Tbsp honey
  • 1 banana (half mashed, half sliced)
  • garnishes: dried fruits, nuts, extra honey

  1. In a small saucepan, combine the brown rice, milk, butter, and cinnamon. Bring to a gentle simmer, stirring occasionally.
  2. Stir in the mashed banana half and the honey. Cook about 1 minute to thicken.
  3. 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.

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