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Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com

We are back from Mexico and it feels so good to be home. What feels even better is my own kitchen where knives are sharp, pots are stainless steel and stove is gas. Oh, how I have missed my kitchen! No place like home, even without an ocean view my home is so clean, new and beautiful. Now that 10 loads of laundry are done and put away, fridge is stocked and everyone is back into a routine, I can finally cook creatively again.

As I was staring at gorgeous purple colour while stirring this healthy brown rice pudding I realized how I have missed cooking and posting recipes, when I’m home by myself and my creativity is at its peak. Welcome back to me! Home, sweet home!

Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com

I wasn’t sure what to cook today but sure thing I knew I got so tired of oats for breakfast and quinoa for dinner in Mexico, and vanilla chia pudding and overnight oats don’t seem so exciting as they used to be, I thought of rice. Why not make this pillowy soft healthy rice pudding with almond milk, a bit of butter, vanilla, and then loaded with superfoods like chia seeds, raisins, frozen fruit and maple syrup?! I envisioned the texture to be soupy and rice grains separate but melt in your mouth, not a mush but rather this sweet delicious soup of everything good for us. All of this envisioning happened last night on a walk and I was worried if my creative juices would flow like before, but I guess they did.

I am not sure what was happening for breakfast in the 80s in North America but in Ukraine we ate all sorts of porridge, our rice pudding was called “rice kasha”. After some digging on Internet (gosh, do people still use this word?!) I understood that rice pudding in America is eaten mostly for dessert but can be a breakfast too. I definitely wanted to make something for a week of easy breakfasts, and even as an after school snack.

Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com

I found this recipe that I used as a base. I used organic brown jasmine rice because I wanted not a mushy consistency but rather each grain to be separate, that is why you have to wash rice really well. I’m sure any type of brown rice will work, like basmati, long grain or short. Then I added unsweetened almond milk (any milk from a carton would work, I think coconut, rice or cashew milk would be amazing), pure vanilla extract I got at a duty free on the way home (Mexico is known for its vanilla), and butter – it has to be butter in a rice pudding for me because that is how I remember my dad making it and it was to die for (you can use vegan buttery spread or coconut oil).

Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com

Then you bring everything to a boil and cook covered on low.

Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com

Halfway brown rice pudding will look like this. This is so easy and can be vegan easily too.

Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com

And when it’s done – like this.

Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com

Then I added chia seeds, more almond milk, raisins and let the pudding sit for about 15 minutes so chia seeds get a chance to soak up some milk. Coconut flakes or cacao nibs would be great too but my kids wouldn’t like that. I did all of this right in the pot, off the heat.

Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com

But then I transferred everything to a baking dish, topped with 2% organic Greek yogurt, 2 tbsp maple syrup (honey would be awesome), frozen cherries from my Costco shopping list and frozen blueberries from a local farm. Stir and voila – the BEST healthy brown rice pudding I ever had and oh so refreshing after all quinoa and oatmeal breakfasts years.

Kids came home and it hit me that brown rice pudding will be their after school snack – they loved it! After I covered it with plastic, placed in a fridge and this is a miracle one second ready healthy rice pudding for breakfast or snack. You can transfer whatever amount you need in a jar and off to work you go.

I guess my creative juices are still perfectly fine as these baked oatmeal breakfast bars with carrots came out fantastic as well. Enjoy!

Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com

Healthy Brown Rice Pudding For a Week

Yield: 8 servings

Healthy Brown Rice Pudding For a Week

Ingredients

  • 1 cup jasmine brown rice*
  • 6 cups unsweetened almond milk, divided**
  • 2 tbsp butter, salted***
  • 1 tsp pure vanilla extract
  • 1 cup raisins
  • 1/4 cup chia seeds
  • 3 cups frozen berries (cherries, blueberries, chopped strawberries, raspberries)
  • 1/2 cup Greek yogurt (2% or higher)
  • 2 tbsp maple syrup or raw honey

Directions

  1. Rinse rice with cold water really well, until water is clear; drain. In a medium pot, combine rice, 4 cups of milk, butter and vanilla extract. Cover and bring to a boil (don’t walk away so milk doesn’t run away). Reduce heat to low and cook covered for 40 minutes or until rice is soft and tender, stirring a few times and making sure rice is not burning (good pots really help).
  2. Remove form heat and add 2 cups of milk, raisins and chia seeds. Stir and let the pudding set for 15 minutes.
  3. Transfer to a large baking dish and add berries, Greek yogurt and maple syrup, stir gently. Adjust anything to taste and enjoy this best healthy brown rice pudding for breakfast or a snack.
  4. Storage Instructions: Refrigerate covered for up to 5 days.

Notes

Adapted from this recipe. *I used jasmine but basmati or long grain brown rice would work. You can use short grain but consistency will be more mushy. **Any milk from a carton would work. I think coconut, rice or cashew milk would be amazing. ***If using unsalted butter add a pinch of salt.

http://ifoodreal.com/healthy-brown-rice-pudding/

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11 Comments

    • Olena

      Hi Elizabeth. In Ukraine we always added raising. Not sure why I didn’t haha. Glad you enjoyed.:) I am super proud of you giving it a go and being non-traditional. I mean this is not the most popular recipe of mine and is totally under appreciated. So glad you tried it!

      Reply
      • Elizabeth

        My kids liked it as well. We actually had it for dessert. I am surprised that this recipe is not popular. I try to live my life by my rules which means that I always try something once and I am glad I tried it.

        Reply
  1. Beth

    Hi Olena! Welcome back to reality, huh. I will make some version of this recipe this weekend. I have blueberries and chia and raisins and rice. I Iove that you can just add in whatever you have on hand! Great ideas from you!

    Reply
    • Olena

      Thank you, Beth! My reality isn’t actually that bad now that the hockey season is over. 😉 Yes, that is a beauty of this brown rice pudding. We finished ours this morning and it went really well, even with kids. Staple for breakfasts and snacks rotation for sure from now on.

      Reply
  2. Laurel

    Oooooh! You’ve got me! I grew up eating and loving rice pudding! Rice was cheap and we always had it in the house! Sometimes it was dinner all by itself, in fact, with a little hot powdered milk (ugh) reconstituted, and sugar. But sometimes we had dessert and it often was rice pudding, which I miss very much! Yours looks so darned good!

    Funny, I haven’t been able to find organic almond milk. But I have discovered coconut almond, though it too, is not organic. I guess we just have not come as far as you in Canada yet. I will making this soon, but scaled down a little. Unless…. it looks good enough for Easter! And I have a feeling it would go fast! Thank-You again Olena, and Welcome home! Vacations are a wonderful thing, but coming home is always so nice.

    Reply
    • Olena

      Aaaaaahhhh, yes powdered milk, I remember it. I loved to eat it dry! So to give you an idea for my mom and grandma rice was expensive, and so was powdered milk.:) Interesting how rice pudding in America was eaten by dessert – for us it was breakfast or dinner itself.
      Oh no, Laurel, the US is WAY ahead of Canada in terms of healthy/organic food choices. It must be the remote area you live in. I live in a big city, don’t forget. When I go to an American small town near us choices are crazy – Trader Joe’s, Fred Meyer, Safeway and Food Co-ops offer unbelievable amount of organic food at much better prices.
      Home is nice! I’m back at redecorating and painting it, so I’m busy.:)

      Reply
      • Laurel

        Wow….powdered milk was the bottom of the barrel for us and we r e a l l y resisted it as kids. Our Aunt got assistance and gave us her extra p.m. and Spam…uch, my gosh, I gagged over both. I did like rice, but for us it was inexpensive. And a little made a lot. Popcorn also, grown locally. We sometimes had that, from the night before, with milk, for breakfast! Sounds a little crazy but I did like it, my mom liked it too, and I think I still might. Haven’t tried in years though. My siblings didn’t but they ate it 🙂

        Reply
        • Olena

          We ate a looooooot of potatoes, all year round. We grew them. Every spring, we would find a piece of land for rent and all family, except children and elderly, worked hard to raise potatoes. Cultivate by hand, make soap spray and spray bugs from a little sprayer, and then hauling buckets of water half a mile. I remember my teenager sister HATED she had to do that, I didn’t. Otherwise, there would be nothing to eat come winter. And every family did this. Because I know how scarce food can be, I have zero tolerance for food waste, picky eaters and finding excuses parents. I have zero tolerance for laziness and lazy excuses many people of 21st century come up with. Spoiled, taking things for granted and ignorant people I have zero patience for them.
          I think for us rice was so expensive because it had to be imported from Asia, and communism and import, as we all know, are not the best friends.:)

          Reply
  3. Hannah

    I made this for breakfast this week. It was delicious and perfect “on-the-go”. My husband gave up sweets for Lent so he had it in place of dessert and enjoyed it. Thanks for the recipe (and all others too!).

    Reply
    • Olena

      You are very welcome, Hannah!!! I’m remaking this brown rice pudding again in a few weeks because I’m tired of oats again haha.

      Reply

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