Brown Rice Pudding Posted on March 7, 2017

Brown Rice Pudding - An Apple a Day

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).

Brown Rice Pudding
Prep Time
15 mins
Cook Time
30 mins
Total Time
35 mins
 

When you're after a gluten-free alternative to traditional breakfast options. 

Course: Breakfast, Dessert
Cuisine: Gluten Free
Servings: 4 people
Ingredients
  • 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
Instructions
  1. Preheat oven to 180°C
  2. In a small oven proof-baking dish, add brown rice. Distribute evenly.
  3. Combine eggs, coconut milk, sweetener of choice and vanilla. Pour over the rice.
  4. Bake for 25-30 minutes or until it has thickened like a custard.
  5. Remove from oven, top with flaked almonds. Serve whilst still warm, with full fat Greek yoghurt and fresh fruit.


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