Rice Pudding for Breakfast

Jesus said to them, “Come and eat breakfast.”…John 21:12 (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.

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

Grease a 2-quart casserole dish with coconut oil. Arrange rice in the bottom of the dish and sprinkle with raisins. Cut coconut oil into small pieces and arrange over raisins. In a large measuring cup, combine coconut milk, salt, nutmeg, cinnamon, honey, vanilla and eggs. Mix well. Pour milk mixture over rice. Place cover on casserole dish and bake 50-60 minutes at 350 degrees. Rice pudding will be golden on top and hold its shape when cut. Spoon into bowls and top with additional coconut milk.
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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