Blueberry Breakfast Rice Pudding

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 164.7
  • Total Fat: 2.4 g
  • Cholesterol: 2.9 mg
  • Sodium: 293.8 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 11.3 g

View full nutritional breakdown of Blueberry Breakfast Rice Pudding calories by ingredient
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Number of Servings: 4


    2 cups fat free skim milk
    1/4 tsp salt
    3/4 cup fat free egg substitute
    2 tsp lemon zest
    1 1/2 cups cooked brown rice
    2 cups blueberries


1. Combine sugar sub, milk and salt in a medium pot over medium-high heat; bring to a simmer.
2. Place egg substitute in a bowl and add 1/2 cup of milk mixture to eggs; beat to warm up egg mixture.
3. Add egg mixture to pot with remaining milk mixture; cook over low heat, stirring constantly, until mixture is consistency of pancake batter, about 7 to 8 minutes.
4. Stir in zest and rice; cook over low heat to warm, about 5 minutes.
5. Remove from heat and divide among 4 bowls; top each with 1/2 cup of blueberries.

Number of Servings: 4

Recipe submitted by SparkPeople user FLYING_V.

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Member Ratings For This Recipe

  • This looks really good. I love blueberries and have read that they are good for breaking down fat cells. I have them almost every morning in my cereal for that reason. - 7/31/09

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  • how much sugar substitute do you need? you didn't include it in the ingredients. thanks! - 10/15/07

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