Blueberry Breakfast Rice Pudding
- Total Time
Who says you can't start the day with dessert? Our rice pudding is such a nutritious and delicious treat, you should feel free to eat it anytime.
fat free skim milk2 cup(s)
table salt¼ tsp
regular liquid egg substitute¾ cup(s)
lemon zest2 tsp
long grain cooked brown rice1 ½ cup(s)
fresh blueberries2 cup(s)
- Combine sugar, milk and salt in a medium pot over medium-high heat; bring to a simmer.
- Place egg substitute in a bowl and add 1/2 cup of milk mixture to eggs; beat to warm up egg mixture. Add egg mixture to pot with remaining milk mixture; cook over low heat, stirring constantly, until mixture is consistency of pancake batter, about 7 to 8 minutes.
- Stir in zest and rice; cook over low heat to warm, about 5 minutes. Remove from heat and divide among 4 bowls; top each with 1/2 cup of blueberries. Yields about 1 1/4 cups per serving.