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Breakfast Rice Pudding

Diet.Chef's picture
Ingredients
  Vanilla soy milk 3 Cup (48 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Cooked brown rice 2 Cup (32 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Plums 2 Small, pitted, chopped
  Peach/Nectarine 1 Small, pitted and chopped
  Blueberries 1⁄2 Cup (8 tbs)
  Fresh mint sprigs 4
Directions

In a medium saucepan, bring the milk, sugar, cornstarch, and salt to a boil over medium heat.
Reduce the heat to low.
Add the rice, cover, and simmer, stirring occasionally, for 15 to 20 minutes, or until thickened.
Stir in the cinnamon.
Remove from the heat, cover with plastic wrap, and set aside to cool slightly.
In a large bowl, combine the plums, peach or nectarine, and blueberries.
Alternately layer the pudding and fruit mixture in 4 parfait glasses.
Repeat layering to use all the pudding and fruit.
Garnish with the mint.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 356 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.6%

Saturated Fat 0.56 g2.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 216.9 mg9%

Total Carbohydrates 72 g23.8%

Dietary Fiber 4.7 g18.7%

Sugars 31.8 g

Protein 9 g18%

Vitamin A 6.4% Vitamin C 12.9%

Calcium 6.9% Iron 11.4%

*Based on a 2000 Calorie diet

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Breakfast Rice Pudding Recipe