Leftover Rice Pudding

Did you go overboard in your batch cooking? Here’s a delicious way to use up leftover brown rice for a creamy breakfast, or to enjoy as a sweet treat.

Author

Ami Mackey

Servings

2-4

Ingredients

• 2 cups precooked brown rice (reserve 1/2 cup)
• 3/4 cups non-dairy milk (more if desired)
• 1 large ripe banana, smashed
• 1 tsp vanilla
• 1/2 tsp cinnamon
• few pinches of nutmeg
• 1/8 tsp sea salt
• 1 tbsp chia seeds or ground flax meal
• grated orange zest (optional)
• 2 tbsp chopped walnuts (optional)
• 2 tbsp dried fruit (optional)

Directions

1. In a small saucepan, add 1 1/2 cups of the cooked rice, the banana, vanilla, cinnamon, nutmeg, salt and milk. Bring to a low boil over medium heat, stirring often.
2. Use an immersion blender to puree the mixture, or transfer carefully to a blender then return to the pan.
3. After blending, add the remaining 1/2 cup of rice to the saucepan, and turn heat down to medium-low.
4. Stir in the chia seeds or flax meal and let the mixture thicken as it cooks, for several minutes. Add a little more milk if desired.
5. Taste and adjust with more spice. Add the orange zest, walnuts and dried fruit or be creative and add different toppings.
6. Serve warm or chill and save for later!