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Breakfast Rice Pudding [Vegan]
Finding yourself with a huge amount of plain cooked rice but you’d rather not go for fried rice again? If you like your breakfast to be filling and healthy, this is a good option that’s also fairly fast to prepare.
Ingredients You Need for Breakfast Rice Pudding [Vegan]
How to Prepare Breakfast Rice Pudding [Vegan]
- In a saucepan over medium-high heat, combine the cooked rice, coconut milk, sweetener (if using), and salt. Cover the pan and bring to a boil. Lower the heat slightly and simmer until creamy and thickened, about 10 minutes, stirring occasionally.
- In the meantime, and about 30 minutes before eating the pudding, have two medium-size bowls handy. Place the strawberries and pomegranate seeds in one. Pour the molasses on top and gently fold to combine. Set aside.
- In the other bowl, combine the pineapple, lemon juice, agave, and milk powder. Gently fold to combine. Set aside.
- The rice pudding can be eaten warm, at room temperature, or cold. Once ready to eat, serve the pudding in bowls. Generously top with the fruit mixture of choice and garnishes of choice.
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