Rice Pudding for Breakfast

Rice Pudding for Breakfast The heavens declare the glory of God;
And the firmament shows His handiwork. Psalm 19:1 (NKJV)

One of my favorite uses for leftover rice is to make rice pudding.  I can mix this up the night before, refrigerate, and pop it in the oven in the morning.  It makes a yummy gluten-free breakfast, with a bit more protein than plain oatmeal.  Little Joel enjoys fishing the raisins out of his bowl.

2 cups cooked rice
1/3 cup raisins
1 Tablespoon coconut oil
1-1/3 cups coconut milk, or milk of your choice
1/8 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup brown sugar or honey
1 teaspoon vanilla
2 eggs, slightly beaten

Oil a 2-quart casserole dish. Arrange rice in bottom of dish and sprinkle with raisins. Cut coconut oil into small pieces and arrange over raisins. In a large measuring cup, combine milk, salt, nutmeg, cinnamon, sugar, vanilla and eggs. Mix well. Pour milk mixture over rice. Place cover on casserole dish and bake 45-50 minutes at 325 degrees. Rice pudding will be golden on top and hold its shape when cut. Spoon into bowls and top with additional soy milk or cinnamon sugar. Enjoy it like Joel!
Note: This recipe may be doubled and baked in the same 2 quart dish, just bake for longer.

New King James Version (NKJV)

The Holy Bible, New King James Version Copyright © 1982 by Thomas Nelson, Inc.


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