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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 196.4
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 54.1 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.9 g

View full nutritional breakdown of Vegan Brown Rice Pudding (or: Breakfast when i'm sick) calories by ingredient
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Vegan Brown Rice Pudding (or: Breakfast when i'm sick)

Submitted by: KATJWINTER

Introduction

This is my favorite comfort food breakfast when i'm sick and/or it's cold and nasty outside. Plus it's a great way to use up leftover rice.
Can easily be doubled, tripled, etc.
This is my favorite comfort food breakfast when i'm sick and/or it's cold and nasty outside. Plus it's a great way to use up leftover rice.
Can easily be doubled, tripled, etc.

Number of Servings: 2

Ingredients

    1 Cup Cooked Brown Rice (ie, leftovers)
    1 Cup Soy Milk
    1 tsp Cinnamon
    1/2 tsp Nutmeg
    1/4 tsp Ginger Powder
    1 tsp Honey (or Agave)
    1 Bay Leaf

Directions

Makes 2 servings of 1 cup each

Add rice and soy milk to a pot and bring to a soft boil.
* If you want to increase the fat and calories, you can add 1/8 to 1/4 of coconut milk. I think it tastes the same with or without this, but some people need the added healthy fats of the coconut milk..

Add the other ingredients.
Cover and reduce heat, and simmer about 20 minutes or until the rice is softened.

Uncover and simmer another 10 minutes or so or until the milk has either been absorbed in the rice or boiled off some. You can cook it til it is as running or thick as you like.

Note that if you let it sit on the stove for a few minutes after turning off the heat, the rice will absorb some more of the milk and thicken some.

Some like it thicker and some like it soupier, so cook to your own preference. You can also add more cinnamon, or add in cloves, if you like more spice.



Number of Servings: 2

Recipe submitted by SparkPeople user KATJWINTER.






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Member Ratings For This Recipe

  • Delicious and creamy I used dairy milk next time won't use honey as sweet enough thanks for an easy recipe - 1/11/13

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