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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: 
0 Minutes
Servings: 
4

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