When I want a savory winter treat, I often think of rice pudding. I love this recipe because it is super quick and simple, especially if you already have cooked brown rice in your fridge. I often double this recipe to make a big batch that is large enough for our family and includes leftovers.
The truth is, although this recipe is technically a dessert, I would feed it to my kids for breakfast. It’s not all that different than serving oatmeal or cream of buckwheat hot breakfast cereal, which are two of our kids favorites.
Be sure to stay close to the stove and stir every few minutes so that the rice breaks down a bit, and the rice pudding gets creamier. You won’t mind doing this, since the bubbling pot of cinnamon-y goodness will make your mouth water and appeal to all your senses 🙂
Stove-top Rice Pudding
by Debbie Steinbock
2 cups cooked brown rice (long or short grain)
1 cup full fat coconut milk
½ cup almond milk
½ tsp salt or to taste
3 Tbsp maple syrup
½ tsp vanilla extract
1 tsp cinnamon
optional: raisins, sunflower seeds, nuts, fruit, coconut, etc. to taste
- Combine all the ingredients in a pot and simmer for approximately 15-20 minutes.
- Note: the more you stir and the longer you cook, the softer it will get.
- Serve warm or chilled.