Breakfast Rice Pudding Bowl
This rice pudding bowl is a great option for a vegan and gluten free breakfast. There are so many ways to enjoy it that you’ll never get tired of it!
My favorite version is warm with dark chocolate chips that melt in the rice pudding, topped with banana slices, nut butter and nuts. Gooey, crunchy, slightly sweet…
The way I make rice pudding…
When bringing milk to a boil, mix in the sugar, it will prevent the milk from burning in the bottom of the pot. Always keep an eye on it so that it doesn’t overflow.
Arborio rice is my go-to because it absorbs liquids without getting too soft. Short-grain rice in general works well in rice pudding as it is stickier than long-grain rice.
Don’t rinse the rice. If you do, the starch that is on the surface of the grains is going to be removed and therefore, will compromised the texture of the rice pudding.
When the milk starts boiling, stir the rice in and reduce the heat. It needs to simmer gently and be stirred frequently. Cook for about 35-40 minutes. The texture should be creamy, the rice is going to absorb more milk when cooling down.
I chose not to put too much sugar in the recipe. Depending on the toppings, you might be adding some more sugar and therefore, it might end up being too sweet. Plus, you can always drizzle maple syrup on top of your breakfast bowl!
Which plant-based milk to use?
I recommend using unsweetened coconut, almond or cashew milk. My go to plant-based milk is always the coconut and almond blend. I tried with oat milk, and even though it’s a plant-based milk I usually enjoy, I thought it tasted a bit off in the rice pudding.
Many ways to enjoy rice pudding
Flavor the milk with vanilla paste/extract, a cinnamon stick, orange or lemon zest (make a long ribbon that you can easily remove once the rice is cooked).
Have your breakfast bowl warm – creamy and gooey – or cold – more compact.
Some ideas for vegan toppings : seeds , fruits, nut butter, chocolate chips, jam, fruit sauce, fresh fruits, chocolate spread, nuts, dried fruits, cocoa nibs, tahini, etc…
Preparing ahead
When making this recipe, I get two bowls. One for the day of and the other one that I refrigerate for the next day. If you put it in the fridge when still warm, place saran wrap directly on top of the rice to prevent a skin from forming.
You can keep it for a few days in the fridge. As there is no dairy, it’s a very safe dish to bring to work even if you don’t have a fridge to store it in.
Microwave for 30 seconds to a minute to enjoy warm. If it’s too sticky, add a teaspoon of milk to thin down.
Breakfast rice pudding bowl
Ingredients
- ¼ cup Arborio rice 65 g
- 2 cups plant-based milk 500 ml
- 1 tbsp brown sugar 10 g
- flavoring and toppings see note
Instructions
- In a pot, bring the milk, sugar and flavoring to a boil.
- When the milk starts boiling, pour in the rice and reduce the heat to a simmer. Cook for about 35-40 minutes, stirring frequently.
- Pour the rice pudding in bowls and eat with your favorite toppings.
Notes
Don’t rinse the rice. If you do, the starch that is on the surface of the grain is going to be removed and therefore, will compromised the texture of the rice pudding.
I chose not to put too much sugar in the recipe. Depending on the toppings, you might be adding some more sugar and therefore, it might end up being too sweet. Plus, you can always drizzle maple syrup on top of your breakfast bowl!
I recommend using unsweetened coconut, almond or cashew milk. My go to plant-based milk is always the coconut and almond blend. I tried with oat milk, and even though it’s a plant-based milk I usually enjoy, I thought it tasted a bit off in the rice pudding.
Flavor the milk with vanilla paste/extract, cinnamon stick, orange or lemon zest ( make a long ribbon that will be easily removed once the rice is cooked).
Some ideas for vegan toppings : seeds , fruits, nut butter, chocolate chips, jam, fruit sauce, fresh fruits, chocolate spread, nuts, dried fruits, cocoa nibs, tahini, etc…
