7

Blueberry Breakfast Rice Pudding

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 rice pudding is such a nutritious and delicious treat, you should feel free to eat it anytime.
Ingredients

sugar

¼ cup(s)

fat free skim milk

2 cup(s)

table salt

¼ tsp

regular liquid egg substitute

¾ cup(s)

lemon zest

2 tsp

long grain cooked brown rice

1½ cup(s)

fresh blueberries

2 cup(s)

Instructions

  1. Combine sugar, milk and salt in a medium pot over medium-high heat; bring to a simmer.
  2. 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.
  3. 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.

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