Blueberry Rice Pudding

A bowl of nourishment

A bowl of nourishment

A delicious, nutritious option for breakfast, dessert, or bedtime snack.

 

When I make rice for dinner, I always make extra. Enough for a nice rice pudding the following day.

It’s a new creation each time.

Today we decided on a blueberry rice pudding for brunch.

You know me and measuring…we’re strangers. So play with the amounts to suit your own taste buds.

 

Leftover rice, enough for the number of mouths you’re feeding. I used about 3 cups in this batch.

Milk of choice to arrive at your desired consistency. I chose an almond-coconut milk.

1 tbsp quality coconut oil.

Organic blueberries. I had some frozen on hand.

Heat together until creamy.

Add a pinch of cinnamon or more.

A generous pinch of vanilla powder.

Hemp hearts.

Nuts of choice.

If you like a sweeter pudding, drizzle with pure maple syrup or honey. Or add more fruit, raisins, or dates.

 

Other variations:

Chai spice rice pudding with cinnamon, ginger, cardamom, clove, nutmeg, nuts, raisins and honey.

Apple pie rice pudding sweetened with applesauce and topped with apple chunks, cinnamon and maple syrup.

Cranberry-orange rice pudding with fresh or frozen cranberries, grated orange zest, mandarin chunks, cinnamon and honey.

Get creative! Have fun with your food and nourish yourself and your family.

 

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