Whenever my birthday comes around, I always have one request: that my grandmother makes her infamous rice pudding. Creamy, thick and sweet, I definitely used to regard this treat as a YOLO indulgence (like any of grandma’s home-cooked dishes).
With a few swaps here and there, rice pudding can become a healthy treat whether it’s for dessert or breakfast. And we all know that guilt-free dessert for breakfast is a win-win situation.
Prep Time: 2 minutes
Cook Time: 50 minutes
Total Time: 52 minutes
1 cup milk of choice
¼ cup uncooked brown rice
¼ cup fruit
2 tablespoons stevia, agave or honey
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1. Pour brown rice and milk into a small pot and bring to a boil.
2. Cover pot and reduce heat to medium-low or simmer. Stir occasionally for about 45 minutes, or until the rice has absorbed all of milk.
3. Add vanilla, sugar of choice, cinnamon and fruit and stir. Serve warm or cold.
Note: Try making this recipe at night and eating it as a power breakfast in the morning. It fulfills your sweet cravings and fuels you for hours. No more embarrassing mid-class hunger pains.
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