Gluten-Free Creamy Breakfast Rice Pudding
"This was something I came up with this morning, because I was tired of nut/seed granola and cold milk. It turned out delicious!
For a lower sugar content, try using a packet of stevia in place of the agave nectar. You could also substitute almond milk or even water for the milk."
- Ready In:
- 5mins
- Ingredients:
- 10
- Yields:
-
1 bowl
- Serves:
- 1
ingredients
- 1 teaspoon butter
- 1⁄4 cup milk
- 1⁄3 cup cooked rice
- 1 1⁄2 tablespoons ground golden flax seeds
- 1 tablespoon dried cranberries
- 1⁄2 teaspoon light agave nectar
- 1 teaspoon apricot fruit spread
- 3 tablespoons plain yogurt
- 6 whole dry roasted almonds (optional)
- 2 tablespoons raw pumpkin seeds (optional)
directions
- Heat butter and rice in a small saucepan over medium-low heat for about 30 seconds.
- Add milk and stir to mix, then add ground flaxseed and stir to mix for about 30 seconds.
- As the mixture begins to heat up, add the dried cranberries, the agave nectar and the fruit spread. Mix well.
- Allow the pudding to heat through until the rice and flaxseed have absorbed the milk. The mixture will become thick and creamy.
- Remove the pan from heat, scoop pudding into a bowl, and garnish with almonds, pumpkin seed kernels, and plain yogurt to taste.
- Feel free to substitute raisins for dried cranberries or other nuts/seeds for the topping. This would also be good with strawberry or blackberry fruit spread.
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Reviews
-
This was actually pretty good. I took it to work and cooked it in the microwave. I forget to take along the nuts, but next time, I'll use sliced almonds and mix them in. What a great use for leftover rice and a nice change from the granola or oatmeal that I normally eat for breakfast. Thanks for posting this Jainene! Made for New Kid on the Block Tag.
RECIPE SUBMITTED BY
Hi there! I'm a writer by soul, and a cheerful, in-depth experimenter with pretty much everything else. I am also a happy newlywed. My husband and I first started informal pre-dating stuff while cooking odd ingredients into tasty dishes. I've done some form of cooking ever since I was six, with a particular fondness for baking. A few years ago I was diagnosed with various allergies and intolerances, including wheat, apples, bananas, pears, yeast and most things that are fermented. It radically changed my cooking style and thankfully opened up a whole new world of cuisine to try! However, I have plenty of people who still enjoy the treats I used to make (and eat), so I have the best of both worlds; playing around with high-calorie dishes without having to eat them!
