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).
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Brown Rice Pudding
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- Total Time: 35 minutes
- Yield: 4 people 1x
Description
When you’re after a gluten-free alternative to traditional breakfast options.
Ingredients
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- 2 1/2 cups cooked brown rice (approx. 1 cup raw)
- 2 large free-range eggs
- 2 1/2 cups full fat coconut milk or almond milk
- 1/4 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
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Cuisine: Gluten Free
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