Brown Rice Pudding Parfait
I always think of Rice Pudding as something they have at the buffets of restaurants, or old school diner type places. And it’s always a comforting thing. So here’s a remix as a Brown Rice Pudding Parfait that’s packed with fibre and healthy enough that you can have it for breakfast!
Dates, plant milk, and a splash of vanilla transform boring leftover brown rice into an awesome rice pudding. It tastes best chilled, so I strongly suggest you make it a day ahead. Yeah, you gotta do a little advanced planning here. Worry not - it’s worth it. Then you can chill it overnight (or a few nights) and build the parfaits as you want. It’ll last in the fridge for the next four to five days.
This calls for granola, so I highly recommend you use my Oil-Free Granola recipe. But if you want to use someone else’s it totally own’t hurt my feelings…. Maybe just a little… You can add whatever you want to this in terms of fruit, nuts, dried fruit, etc… consider it a base for whatever you enjoy!
So if rice pudding was a comfort food for you growing up you can enjoy this Brown Rice Pudding Parfait as breakfast anytime!
Rice Pudding isn’t just for dessert anymore. Enjoy this Brown Rice Pudding Parfait for breakfast! Healthy and delicious and naturally gluten-free!
- 1 cup Unsweetened Non-Dairy Milk
- 15 Pitted Dates (the little ones, soaked if needed)
- 2 cups Brown Rice (cooked)
- 1 teaspoon Vanilla Extract
- 2 cups Mixed Berries (Fresh or Frozen)
- 1 cup Granola (use my Oil-Free version above!)
In a high speed blender combine you milk and dates. Cover and blend until creamy and smooth.
Transfer your date mixture to a medium pot - add cooked rice and vanilla. Cook over
medium heat for about 10 minutes or until the rice is creamy and heated through all the way.
Let cool 20 minutes, place in an airtight container and chill overnight. Yes. You gotta make this in advance. You’ll be fine. Think how fast your breakfast will come together in the morning.
To assemble parfaits, spoon 1/4 cup of rice pudding into each of four 16-oz. canning jars.
Layer 1/4 cup berries over rice pudding in each jar and top with 2 Tbsp. granola. Repeat layering process.
Add lids and chill until ready to serve. It’ll last for a few days in the fridge if you’re just eating it yourself for the week!
Serving Size 1/4 mixture
Servings 4
- Amount Per Serving
- Calories 615kcal
- % Daily Value *
- Total Fat 9.9g16%
- Saturated Fat 1.7g9%
- Sodium 57mg3%
- Potassium 598mg18%
- Total Carbohydrate 120g40%
- Dietary Fiber 13.9g56%
- Sugars 30.9g
- Protein 12.6g26%
- Calcium 12 mg
- Iron 20 mg
- Vitamin D 2 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
