Rice pudding can be a nutritious breakfast, not just dessert – which is the way most people think about it. It has egg, and rice and dried fruit. Serve it warm with out without milk or a nondairy beverage poured over.

Baked Rice Pudding


3 cups cooked brown rice
1/4 cup dried fruit – dates, raisins, apricots, cranberries, currants, etc
1/4 cup nuts/seeds – walnuts, pumpkin seeds, hemps seeds, chia seeds, etc
1/4 cup shredded coconut, optional
3 large eggs
2 cups milk – almond, coconut, cow, soy or rice – you choose
1 Tb coconut oil, ghee, unrefined olive oil – you choose
3 Tb pure maple syrup, optional
pinch sea salt
1 Tb pure vanilla extract, optional
pinch of each ground cloves, nutmeg and cinnamon, pumpkin pie spice – you choose

Preheat oven to 350F. In a cassrole dish, combine cooked brown rice, dred fruit and nuts/seeds and shredded coconut if using.
In large glass measuring cup, beat eggs, add milk, oil, maple syrup, sea salt, vanilla extract and spices. Beat until well combined and smooth. Pour over rice and stir to combine. Sprinkle with extra ground cinnamon or toasted coconut.
Bake for 25-30 minutes until set. Remove from oven and let sit for 5 minutes. Scoop into bowls and serve warm with milk of your choice if desired. Keeps well in the fridge and can be reheated for other breakfasts or snacks.