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Breakfast Brown Rice Pudding

by on May 13, 2014 in Breakfast May 13, 2014 Breakfast
See post on DessertForTwo’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Warm rice pudding for breakfast! Healthy, too!

Ingredients

  • 1-½ cup Cold Leftover Cooked Brown Rice
  • 1 cup Milk
  • 1 Tablespoon Butter
  • ½ teaspoons Ground Cinnamon
  • 1 whole Small Banana, Peeled; Half Mashed, Half Sliced
  • 2 Tablespoons Honey
  • Garnish: Dried Fruit And Nuts Of Your Liking

Preparation

In a small saucepan, combine the cooked brown rice, milk, butter, and cinnamon. Bring to a gentle simmer, stirring occasionally. Stir in the mashed banana and the honey. Cook about 1 minute to thicken.

Divide the mixture between two bowls, and top with your choice of garnishes and the remaining banana slices. I used dried Mission figs and pepitas for the photos.

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Profile photo of mandalyne

mandalyne on 3.13.2016

This tastes AMAZING! I decided to turn some leftover white basmati rice into a rice pudding for my little kids and myself. I added raisins and substituted maple syrup for the honey since my little guy is too young for honey. I love how the sweetness comes from the banana and honey (syrup in my case ;)) and not from refined sugar. I like bananas but was a bit skeptical of how I’d like the flavor in the rice pudding, but it was delicious! This recipe is a keeper. :)

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