Creamy Brown Rice Breakfast Pudding


Author: Dee McCaffrey
Description: Here is a yummy recipe to help you put that leftover brown rice to good use.
  • 1 cup coconut milk
  • 3 cups unsweetened almond milk (or other milk)
  • 4 eggs
  • 1 cup honey
  • 1 teaspoon pure vanilla extract
  • zest of 1 lemon
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 3 cups cooked brown rice
  • coconut oil for coating the cooking dish


Preheat oven to 350°F.

In a large bowl, whisk together the eggs, coconut milk, almond milk, honey, vanilla, lemon zest, cardamom, and nutmeg. Stir in the brown rice.

Coat a casserole dish with coconut oil. Pour the mixture into the dish. Bake for 1 to 1-1/2 hours. Let cool slightly and then serve warm.


Nutrition per serving: 222 calories; 9 g Total Fat; 4 gram saturated fat; 9 g protein; 26 g carbohydrates; <1 grams dietary fiber; 198 mg cholesterol;167 mg sodium.

Did you know?
You can purchase pre-cooked organic brown rice from the frozen section of a natural food market.


Preparation Time: 1 h 30 min Difficulty:very simple
Portions:6 servings Amount:1 cup
Country/Region: Costs per Portion:
Vegetarian:No lactose free:No
gluten free:Yes Calorie:222
Fat:9g Protein:9g
Last Updated:Sat 22 Jun 2013 02:29:44 PM MST viewed:6827 times viewed