Breakfast Rice Pudding

Breakfast Rice Pudding

3.9 of 5 (11)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 105.8
  • Total Fat: 0.4 g
  • Cholesterol: 0.9 mg
  • Sodium: 26.4 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Breakfast Rice Pudding calories by ingredient


Introduction

Make brown rice the headliner in this hot cereal that's studded with dried fruit bits. Make brown rice the headliner in this hot cereal that's studded with dried fruit bits.
Number of Servings: 4

Ingredients

    1 1/2 cups water
    1/8 teaspoon salt
    1 cup instant or pre-cooked brown rice
    1/3 cup mixed dried fruit bits
    3/4 cup skim milk
    Dash ground nutmeg
    2 to 3 tablespoons brown sugar

Directions

In a 2-quart saucepan bring water and salt to boiling; add rice and dried fruit bits. Cover and simmer 12 to 14 minutes or until rice is tender and liquid is absorbed. Stir in milk and nutmeg. Heat through. Serve with brown sugar. Makes 4 servings.


Serving Size: 1/2 cup

Member Ratings For This Recipe


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    6 of 6 people found this review helpful
    Why not cook regular brown rice ahead of time and just pop it in the microwave. I don't like the texture of instant. For dinners - I cook up a batch and freeze it in half cup (1 serving) containers - 2 minutes in the microwave, I have hot rice. - 2/17/14


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    4 of 4 people found this review helpful
    I use regular brown rice I always cook batches and have it in the fridge. I mix in coconut milk and cinnamon, ginger, cloves etc. and raisins or craisins and dried fruit. It is different every time. I call it my healthier rice pudding. I add maple syrup or honey to sweeten.
    - 2/17/14


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    3 of 5 people found this review helpful
    looks 'delicous - 1/22/14


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    Incredible!
    1 of 1 people found this review helpful
    I used raisins, and cinnamon, rather than nutmeg,and mixed 2 tbsp. brown sugar in with the milk, rather than when I serve. Delicious eaten warm right after cooking. I can't wait to wake up and have it for breakfast! (I am the only one eating it, so I get o try it warm, cold, and also reheated.) - 1/28/14


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    Very Good
    What a great change from my usual breakfast cereal. I reduced the amount of milk so the dish would be firmer and used cinnamon instead of nutmeg. - 4/5/18