This delicious brown rice pudding is the perfect gluten-free alternative to traditional breakfast options – especially when quinoa isn’t cutting it 🙂 This recipe is also the perfect solution for those looking to use up left-over brown rice (because let’s face it, we always make too much at dinner).
When you're after a gluten-free alternative to traditional breakfast options.
- 2 ½ cups cooked brown rice approx. 1 cup raw
- 2 large free-range eggs
- 2 ½ cups full fat coconut milk or almond milk
- ¼ cup maple syrup or rice malt syrup
- 1 tsp. vanilla powder
- 4 tbsp. flaked almonds
- Full fat Greek Yoghurt or Coconut Yoghurt
- Fresh fruit to serve
Preheat oven to 180°C
In a small oven proof-baking dish, add brown rice. Distribute evenly.
Combine eggs, coconut milk, sweetener of choice and vanilla. Pour over the rice.
Bake for 25-30 minutes or until it has thickened like a custard.
Remove from oven, top with flaked almonds. Serve whilst still warm, with full fat Greek yoghurt and fresh fruit.