Breakfast Rice Pudding

Serving Size: 2
Prep Time:
Total Time:

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.


  • 1.5 cup cooked brown rice (cold)
  • 1 cup milk (any kind)
  • 1 Tbsp butter
  • 0.5 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.

For the full post visit, Dessert for Two.