Healthy Rice Pudding
So, here is a fun fact about me: I am absolutely, positively, one hundred percent NOT a morning person! My family members have accepted this and do not attempt any interaction for the first hour after I wake. But, I have a little one that expects breakfast in the morning . . . I know, so demanding. Since I am obviously not hippity-hopping out of bed and into the kitchen with a smile and a spatula, I need some alternatives.That is where this Brown Rice Pudding comes in, it is a wonderful make ahead breakfast. Prepare the rice the night before and the next morning you’ll only have to mix a few ingredients in a pot, cook for a bit and Badow! . . . Mamma made breakfast!
1/2 Tb Vanilla
1 can Light Coconut Milk
4 cups Cooked Brown Rice
1/2 cup Sliced Raw Almonds
3/4 cup Chopped Dried Apricots
- 3 Tb Honey
- 1/2 Tb Vanilla
- 1 can Light Coconut Milk
- 4 cups Cooked Brown Rice
- 1/2 cup Sliced Raw Almonds
- 3/4 cup Chopped Dried Apricots
Combine brown rice, light coconut milk, vanilla and honey in an uncovered saucepan on medium low heat. Gently stir every five minutes or so and allow to cook until pudding is heated through and begins to thicken. Once pudding has almost reached your desired consistency, add the apricots and almonds. Cook for another two or three minutes then remove from heat. I like my rice pudding extra thick, so I cooked mine for about thirty minutes total.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 447Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 9mgCarbohydrates 78gFiber 7gSugar 27gProtein 9g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.