Morning Rice Pudding
Rice pudding is traditionally a dessert, but we like to make it the night before and eat it cold for breakfast! This recipe includes brown rice and plenty of milk, so it’s a nourishing start to the day.
- 2 cups leftover or freshly cooked brown rice
- 2 cups milk, plus extra for serving
- 2 tablespoons maple syrup, plus extra for serving
- 1⁄2 teaspoon vanilla extract
- 1⁄8 teaspoon ground cinnamon
- pinch kosher salt
Put the rice and milk in the pot, put the pot on the stove, and turn the heat to medium.
When the liquid comes to a boil (you’ll know it’s boiling because you’ll see little bubbles breaking at the surface), lower the heat to low. Cook, stirring occasionally, until the milk has been absorbed by the rice, about 30 minutes.
Add the maple syrup, vanilla, cinnamon, and salt and stir well. Cool to room temperature, cover, and refrigerate up to two days. Serve cold, topped with extra milk and a drizzle of maple syrup.
Consider topping each bowl of rice pudding with:
- 2 tablespoons chopped toasted walnuts, pecans, or almonds
- 1 tablespoon sunflower seeds
- 2 tablespoons raisins
- 1⁄2 cup fresh or frozen berries
- 1⁄4 cup chopped apples, pears, or bananas