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.
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!
Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.
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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.
3 Comments
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Hi Georgia,
Could this recipe be frozen and reheated?
Thanks!
You betcha Georgia!
Omg I wish I had left over rice right now yum
Will be cooking some rice to try this amazing looking dish thank u