Photo of Blueberry breakfast rice pudding by WW

Blueberry breakfast rice pudding

Total Time
25 min
10 min
15 min
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.



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)


2 cup(s)


  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.