Brown Rice Breakfast Pudding

Megan shows you how to make this amazing Brown Rice Breakfast Pudding.


  • 2 cups almond milk, unsweetened
  • 1 vanilla bean, halved and seeds scraped out
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick
  • 1/4 teaspoon fine sea salt
  • 1/4 cup light brown sugar, packed
  • 3 cups cooked short grain brown rice, day-old rice is best
  • 1 pint blueberries, organic
  • 1 pint raspberries, organic
  • 1 pint blackberries, organic
  • Toasted flaked coconut, for garnish


  1. In a large saucepan combine the almond milk, vanilla bean pod and seeds, vanilla extract, cinnamon stick, salt and sugar. Bring to a simmer and cook for 20 minutes or until it reduces slightly.
  2. Next remove the cinnamon stick and vanilla bean and add in the cooked brown rice. Stir together and cook for another 10-15 minutes or until it's thickened to your desired consistency. If you like it slightly looser cook it for less time, if you like a thicker pudding cook it longer.

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