Hi.

I'm Beth, a vertically-challenged photographer, stylist, recipe developer and explorer. Welcome to my blog!

Brown Rice Breakfast Pudding

Brown Rice Breakfast Pudding

Short grain brown rice cooked slowly in almond milk sweetened with a touch brown sugar and infused with vanilla and cinnamon is my new favorite breakfast.  Top with some toasted nuts for a little crunch, and a spoonful of jam or a drizzle of maple syrup for some extra sweetness, and you have yourself a real treat.

brown rice pussing with apricot jam and hazelnuts

I discovered this recipe on Epicurious while searching for alternatives to my usual morning oatmeal.  I must admit, I was dubious when I first read the proportions of liquid to rice listed in the recipe, but I tried it anyway, and boy am I ever glad I did.  The texture is so creamy, with a subtle nutty flavour complimented by the addition of vanilla and spice.  You'd swear this was meant to be dessert, not a porridge, as the original recipe states. I just can't bring myself to call this this dish porridge, it bears no resemblance to any porridge I've ever tasted.  So, I'm calling it breakfast rice pudding.  I substituted brown sugar for white sugar, and I added some cinnamon, but other than that, I didn't tinker much with the original recipe.

  • 4 cups unsweetened natural almond milk
  • 4 cups water
  • 1 cup short grain brown rice
  • 1/4 cup brown sugar
  • 1 vanilla bean, split
  • 1 inch piece of cinnamon stick
  • Pinch of salt

Put everything into a large saucepan and bring to a boil over medium-high heat, stirring constantly.  Once the mixture comes to boil, reduce heat to low and continue to cook, uncovered, stirring occasionally for 60-70 minutes.  The mixture will seem very liquidy until the last 10-15 minutes of the cooking time, at which point it will really start to thicken up.  Serve the rice pudding topped with a spoonful of jam or marmalade, and a generous sprinkling of something crunchy like toasted nuts or coconut.

Suggested Toppings:

  • coarsely chopped toasted nuts
  • Toasted coconut flakes
  • your favourite jam or marmalade
  • a drizzle of maple syrup- try Pure Infused maple syrup for extra pizazz

To reheat, add a tablespoon or two of almond milk to loosen up the mixture and warm over medium heat for a minute or two, until heated through.

almond milk brown rice pudding with nuts

You can substitute whole milk for the almond milk, for even creamier results. 

Thick & Spicy Hot Chocolate

Thick & Spicy Hot Chocolate

Honey 'n Spice Sunflower Seed Butter

Honey 'n Spice Sunflower Seed Butter