Brown Rice Breakfast Pudding

I love oatmeal and I by no means want to hurt it's feelings, but sometimes I just needed something different. I loved this black rice pudding I ate for breakfast in Bali and recalled someone saying brown rice was lovely as well. I told oatmeal I’d be back soon and got out the new grain, and I must say—it’s quite nice.

1 cup brown rice

1-2 cups regular rice milk

1 T maple syrup

1 t ground cinnamon

2 T shredded unsweetened coconut flakes

handful raisins

Cook rice according to package. You can put some rice aside for future meals or use all at once depending on how much pudding you’d like to make. (The ingredients are measured per individual bowl assuming there’s 1/4-1/2 cup in the bowl.) Add just enough rice milk to pot to cover the rice. Sprinkle in cinnamon, maple syrup, raisins and coconut flakes. Mix until milk has warmed. Garnish with extra cinnamon and coconut. Serve immediately and get cozy!

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Kathryn Budig

Yoga Teacher & Best-Selling Author
Kathryn Budig is an internationally celebrated yoga teacher and author known for her accessibility, humor, and ability to empower her students through her message, "aim true." She is a warrior for self-acceptance, honesty, and helping her students and readers find true balance.
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Kathryn Budig

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