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

Ingredients:
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

Method:

  1. Combine all the ingredients in a pot and simmer for approximately 15-20 minutes.
  2. Note: the more you stir and the longer you cook, the softer it will get.
  3. Serve warm or chilled.

About Debbie Steinbock, HHC

After years of being told that she had an "incurable" chronic health condition, Debbie turned to her diet to help her understand her disease, restore her body, and regain control of her health. Her personal journey has given her the knowledge and compassion necessary to help her clients take an active role in their own healing. Since starting her practice in 2000, Debbie has successfully helped hundreds of people across the country to improve their diet, enhance their current state of health, and eliminate a variety of health conditions.

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