Delicious Brown Rice Breakfast Pudding

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Recipe thanks to wellnourished.com.au

This baked brown rice pudding is a quick, easy to make and sustaining start to the day. It’s so much more nourishing than anything you’ll find in a cereal box.

Brown Rice Breakfast Pudding

Prep Time: 10 minutes
Cook Time: 30 minutes
40 minutes
Servings: 4

Ingredients

  • 2 cups leftover cooked brown rice I used brown basmati
  • 2 large eggs free-range or organic
  • 500 mL milk of your choice (2 cups)
  • 85 g rice malt syrup or maple syrup (¼ cup)
  • 1 lemon zest finely grated (optional)
  • 1 tsp ground cinnamon ground (optional)
  • ½ tsp ground cardamom (optional)
  • ½ tsp ginger ground (optional)
  • ¼ tsp grated fresh turmeric or a pinch of ground (optional)
  • ½ cup almond flakes or any nut of choice
  • Fresh fruit to bake on top (apple, rhubarb, pear, stone fruit, banana, berries)

Instructions

  • Preheat your oven to 200℃.
  • Grease a small baking dish (25 x 25cm) well and add the leftover brown rice.
  • In a blender (or by hand with a whisk and muscle) combine the eggs, milk, sweetener, zest and spices.
  • Pour over the rice, top with almonds (or any other nuts you like) and fruit.
  • Bake for 20 minutes or until set (like a custard), whilst you take a shower, make lunches etc;
  • Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt.

Thermomix Method

  • Preheat your oven to 200℃.
  • Grease a small baking dish well and add the leftover brown rice.
  • Place the eggs, milk, sweetener, zest and spices in the TMX and mix 30 seconds, speed 4.
  • Pour over the rice, top with almonds (or any other nuts you like) and fruit.
  • Bake for 20 minutes or until set (like a custard).
  • Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt.

Notes

Variations

Low-fructose

Choose rice malt syrup as your sweetener and choose low fructose fruit.

Dairy-free

Choose nut or coconut milk. Serve with coconut yoghurt.

Egg-free

Replace with 2 tablespoons of chia, ground and soaked in 6 tablespoons of water to form a gel.

Vegan

Combine the egg and dairy-free options above.

Nut-free

Replace the nuts with shredded coconut, seeds or just omit altogether.
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Sweet, Breakfast, Dessert, School Lunches, Side Dish, Snack
Keyword Brown Rice, Pudding
Allergy FODMAP Friendly, Gluten Free, Legume Free, Nightshade Free, Oil Free, Peanut Free, Refined Sugar Free, Salt Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegetarian
Author: Georgia Harding

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Share your gorgeous wholefood desserts with us on Instagram by using our #myTWC tag!

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About the Author: Georgia Harding

Georgia Harding is a Naturopath (20+ yrs exp.) author, mother and passionate health educator. On her website (Well Nourished) she shares fad-free health advice and intolerance/allergy friendly recipes to inspire people to live happy, healthy lives and create delicious food memories. Georgia is committed to supporting the health of this generation and especially loves to help parents feed their children ‘well’. She endeavours to simplify nutrition and make cooking nourishing meals achievable for everyone.

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3 Comments

  1. Nicolle October 24, 2018 at 10:31 am - Reply

    Hi Georgia,
    Could this recipe be frozen and reheated?
    Thanks!

    • Susannah Oldfield October 24, 2018 at 12:09 pm - Reply

      You betcha Georgia!

  2. Sally Atterbury October 24, 2018 at 10:38 am - Reply

    Omg I wish I had left over rice right now yum
    Will be cooking some rice to try this amazing looking dish thank u

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