Breakfast Rice Pudding

It has been about a week since I last blogged. For the few of you who might be wondering if I'm surviving this detox, I am. I'm alive and well and detoxing away! I am in the second half of my detox, which means the end is in sight. And surprisingly, or not, I'm not counting down the days. This detox really hasn't been all that bad...except for one minor issue: I've been forced to break my routine of eating oatmeal every morning. I know, I have this weird obsession with oatmeal. I eat it at least five days a week and never seem to get sick of it. Even in the summer, I make oatmeal. Nothin' like a bowl of oatmeal and some fresh fruit to start your day on the right foot. But because I had to cut gluten and most oats are processed with the same machines and in the same factories as gluten products, technically oats are not gluten-free (unless otherwise specified). So, what's a girl to do if she can't have her beloved bowl of oatmeal? Try this Breakfast Rice Pudding, obviously.

While it is no oatmeal, this rice pudding recipe is just as easy as making a bowl of oatmeal. The one catch is that you need to have some leftover rice hanging around, so be sure to make a double batch next time. Leftover rice is good for all sorts of things, like fried rice, rice pudding, and...more rice? Anyway, this breakfast recipe just about satisfied my craving for oatmeal. While the texture is a bit different, the flavors are all there. And the addition of almond milk made this rice pudding extra creamy.

So if you are an oatmeal lover like myself and are looking for a gluten-free substitute, look no further; this rice pudding will help start your day on the right foot.

Breakfast Rice Pudding (adapted from Fit, Fun, and Fantastic)
(Serves 2)

1 cup cooked brown rice
1 ripe banana, mashed
1/2 cup unsweetened vanilla almond milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
fresh or dried fruit

Combine the rice, mashed banana, and almond milk in a mixing bowl. Stir together until well mixed. Add the vanilla extract and cinnamon, and mix into the rice pudding. Store in the refrigerator overnight. In the morning when you are ready to eat, add the fresh or dried fruit. If you would like to eat this warm, heat the rice pudding in the microwave for about 45 seconds, before adding the fruit. Store any leftovers in the refrigerator.

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Nutritional Info
Servings Per Recipe: 2

Amount Per Serving:

Calories: 169.2
Total Fat: 1.8 g
Cholesterol: 0.0 mg
Sodium: 46.8 mg
Total Carbs: 36.2 g
Fiber: 3.5 g
Sugars: 7.2 g
Protein: 3.1 g