vegetarian

This gluten-free Baked Brown Rice Pudding is a wholesome, satisfying dessert or breakfast option that turns leftover rice into a delicious and nourishing dish. It’s a versatile recipe that can be customised with your choice of spices, fruits, and sweeteners.

One of the ways I manage to feed my family unprocessed foods without spending endless hours in the kitchen is to always cook more than we need for that meal. So even when I cook rice to go with a curry, I often cook a little extra and use it to make this delicious breakfast (that could also double as dessert).

In my many years consulting as a Naturopath and assessing patients diets, the one meal where most people failed drastically, was breakfast. I found so many people searching for energy, vitality, productivity and better general health; spending large sums of money on supplements and searching for the ‘magic bullet,’ but also neglecting the one meal that could improve both their short and long-term health. In my professional opinion, eating a nutritionally balanced, unprocessed breakfast each and every day is THE very best place to start if you want to improve your overall health and wellbeing. Find an awesome range of brekkie inspo in my ebook ‘Rise and Shine a Well Nourished Breakfast‘ – designed with mad morning’s in mind, it will ensure your brekkie is as good as it gets.

Health Benefits

Did you know that half of the daily calories for half of the world’s population come from rice? For many of the oldest living people in the world, brown rice is a dietary staple. Brown rice is a low allergenic, high fibre and nutrient rich food. When brown rice is produced, only the outermost layer of the rice kernel, the hull (which contains few nutrients) is removed. According to The Worlds Healthiest foods, ‘the complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.’ I always try to soak my rice before cooking it to ensure it’s as digestible and nourishing as can be.

As you will notice, I have used brown basmati because I adore the flavour, but feel free to use any brown rice available to you. Combined with protein from the milk, eggs (see variations for egg-free), and nuts, this makes a wonderful, sustaining breakfast. The additional anti-inflammatory spices and lemon zest make this even more nourishing and healing. Their warming, immune boosting properties make this a wonderful start to a wintery day.

Ingredients

You’ll need leftover cooked brown rice, eggs, milk, a sweetener like rice malt syrup or honey, and your choice of fruit and nuts for topping. Spices like cinnamon, cardamom, and ginger can also be added for a warming flavour boost.

How to make this baked rice pudding recipe

Start by preheating your oven to 200℃/395℉ and greasing a baking dish. Spread the cooked rice evenly in the dish. Whisk together the eggs, milk, sweetener, vanilla extract, lemon zest, and spices, then pour this mixture over the rice and stir. Top with almonds or other nuts and fruit, and bake for 20-30 minutes until the pudding is set like custard.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Enjoy this creamy brown rice pudding warm from the oven, topped with full-fat natural yogurt, cultured sour cream, or coconut yogurt. Leftovers can be stored in an airtight container in the fridge for a couple of days, making it a great meal-prep option for breakfasts or snacks.

Vary this baked brown rice pudding to suit your dietary needs

For a low-fructose version, use rice malt syrup and low-fructose fruits like berries. The pudding can easily be made dairy-free by using nut or coconut milk and served with coconut yogurt. For an egg-free or vegan option, replace the eggs with chia gel and use a plant-based milk. To make it nut-free, substitute the nuts with seeds or shredded coconut.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, healthy and easy to make breakfast recipes, click HERE.

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4.68 from 34 votes

Baked Brown Rice Pudding

This Baked Brown Rice Pudding is a wholesome, satisfying dessert or breakfast option that turns leftover rice into a delicious and nourishing dish. It’s a versatile recipe that can be customised with your choice of spices, fruits, and sweeteners. It's so much more nourishing than anything in a cereal box. 

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time30 minutes mins

Course: Breakfast, Dessert

Servings: 4

Ingredients

• 2 cup/s leftover cooked brown rice (approx.) I used brown basmati
• 2 egg/s (these need to be large eggs, approx. 80-90g otherwise use 3 eggs or it won't set quickly)
• 500 ml milk (of choice) (2 cups)
• 85 g rice malt syrup, honey or maple syrup (¼ cup)
• 1 tsp vanilla
• 1 lemon/s -zest finely grated (optional)
• 1 tsp ground cinnamon (optional)
• ½ tsp ground cardamom (optional)
• ½ tsp ground ginger (optional)
• ¼ tsp ground turmeric (optional)
• ½ cup/s flaked almonds (or any nut of choice)
• 1 cup/s fresh fruit -to bake on top (apple, rhubarb, pear, stone fruit, banana, berries)

Instructions

• Preheat your oven to 200℃/395℉ (fan-forced).
• Grease a small baking dish (25 x 25cm) well and add the leftover brown rice.
• In a blender (or by hand with a whisk and muscle) combine the eggs, milk, sweetener, vanilla, zest and spices.
• Pour over the rice, top with almonds (or any other nuts you like) and fruit.
• Bake for 20-30 minutes or until set (like a custard), whilst you take a shower, make lunches etc;
• Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt (I love Coyo).

Thermomix Method

• Preheat your oven to 200℃.
• Grease a small baking dish well and add the leftover brown rice.
• Place the eggs, milk, sweetener, vanilla, zest and spices in the TMX and mix 30 seconds, speed 4.
• Pour over the rice, top with almonds (or any other nuts you like) and fruit.
• Bake for 20-30 minutes or until set (like a custard).
• Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt (I love Coyo).

Store

• Store in an airtight container in the fridge.

Notes

Low-fructose

Choose rice malt syrup as your sweetener and choose low fructose fruit.

Dairy-free

Choose nut or coconut milk. Serve with coconut yoghurt.

Egg-free

Replace with 2 tablespoons of chia, ground and soaked in 6 tablespoons of water to form a gel.

Vegan

Combine the egg and dairy-free options above. 

Nut-free

Replace the nuts with shredded coconut, seeds or just omit altogether.

 

I'd love to hear how you like this delicious start to the day. Post your comment or rate this recipe below.