Blueberry breakfast rice pudding
8
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Who says you can't start the day with dessert? Our indulgent rice pudding is such a nutritious and delicious treat, you should feel free to eat it anytime. Make this dairy-free by substituting your favorite nut, grain, or seed milk for the cow's milk here. As always, let the recipe serve as a jumping off point for countless riffs on the original. Swap the blueberries for raspberries, blackberries, or strawberries.Try orange or grapefruit zest in place of the lemon zest. Make this with other varieties of cooked rice—long-grain, short-grain, even heirloom varieties like black and red rice—for interest and a change of pace.
Ingredients
Sugar
¼ cup(s)
Fat free skim milk
2 cup(s)
Table salt
¼ tsp
Liquid egg substitute
¾ cup(s)
Lemon zest
2 tsp
Cooked long grain brown rice
1½ cup(s)
Blueberries
2 cup(s)
