You guys! I found a cure for the Mondays.
This. Right. Here.
Rice Pudding for breakfast.
If there is one thing I love, it is a whole food recipe masquerading as a decadent treat. There is something about eating indulgent rice pudding for breakfast and feeling good about it. This tasty dessert inspired recipe is rich, creamy, and warming with all of the protein and fiber needed to get a jump on the day. It is filling, but won’t leave you with the “brick in your stomach” feeling or a sugar crash a few hours later.
I usually whip up a big batch of this recipe and stash it in the fridge so I can sneak some dessert flavors into my breakfast all week long. The rice and quinoa hold up better than oatmeal, and it reheats in just a few quick minutes on the stovetop. When I am rushed in the morning, a quick breakfast is just the ticket. And, when I am too impatient to reheat it, it eats surprising well cold – kinda reminiscent of tapioca pudding. Yep, two desserts in one. You can send the awards later.
Warm or cold, adding toppings to this breakfast quinoa rice pudding takes it to the next level. Good ol’ sliced bananas, chopped almonds, coconut whipped cream, cinnamon, berries…. The possibilities are endless. Experiment until you find your mojo.
And this recipe is free of dairy, gluten, and is vegan. EVERYONE can enjoy dessert for breakfast. World peace, here we come.
This bowl, a mug of freshly brewed coffee, and a cozy blanket just might be the perfect way to start your morning. Somehow dragging my self out of bed at the start of the week is exponentially easier when I have this sweet and creamy bowl waiting for me. I have a feeling it might work for you too.
- 2 cups cooked brown rice
- 3 cups cooked quinoa
- 1 very ripe banana , mashed
- 1/2 cup coconut cream*
- 2.5 cups almond OR coconut milk
- 1/4 teaspoon Salt
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/4 - 1/2 teaspoon almond extract to taste
Add the mashed banana, coconut cream, almond milk, salt, and maple syrup to a large saucepan and bring to a simmer. Add in the cooked rice and quinoa. Continue to simmer, stirring frequently until the rice pudding has thickened and become very creamy, about 10-12 minutes.
Remove from the heat and add in the cinnamon, vanilla, and almond extract. Spoon into bowls and serve with desired toppings.
*For the coconut cream, I usually buy the can labeled Coconut Cream from Trader Jo's and use it straight from the can, but you can also take a can of coconut milk, refrigerate it overnight, and then scrape the thick cream layer off the top.