Gluten-Free Creamy Breakfast Rice Pudding

Recipe by Jainene
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5mins
SERVES: 1
YIELD: 1 bowl
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon butter
  • 14
    cup milk
  • 13
  • 1 12
    tablespoons ground golden flax seeds
  • 1
    tablespoon dried cranberries
  • 12
    teaspoon light agave nectar
  • 1
    teaspoon apricot fruit spread
  • 3
    tablespoons plain yogurt
  • 6
    whole dry roasted almonds (optional)
  • 2
    tablespoons raw pumpkin seeds (optional)
Advertisement

DIRECTIONS

  • Heat butter and rice in a small saucepan over medium-low heat for about 30 seconds.
  • Add milk and stir to mix, then add ground flaxseed and stir to mix for about 30 seconds.
  • As the mixture begins to heat up, add the dried cranberries, the agave nectar and the fruit spread. Mix well.
  • Allow the pudding to heat through until the rice and flaxseed have absorbed the milk. The mixture will become thick and creamy.
  • Remove the pan from heat, scoop pudding into a bowl, and garnish with almonds, pumpkin seed kernels, and plain yogurt to taste.
  • Feel free to substitute raisins for dried cranberries or other nuts/seeds for the topping. This would also be good with strawberry or blackberry fruit spread.
Advertisement