How to Make Breakfast Rice Pudding

This is a wonderful, healthy comfort food. Kids love it, plus this is a great way to use leftover rice.

Difficulty: Easy

Instructions

Things You'll Need:

• 1/3 C maple syrup
• 2 T butter
• 1/4 t cinnamon
• 1/4 t nutmeg
• 2 medium apples, peeled and chopped
• 2 C milk
• 2/3 C raisins (or combination of dried fruits)
• 2 C cooked rice

1. You can use leftover rice for this recipe, or make a fresh batch. I like to make my rice in a rice cooker. You will need two cups of cooked rice for this recipe. You could use brown rice, or a combination or white and brown rice, if you like.

2. In a three quart saucepan, combine syrup (you can certainly use sugar-free syrup, such as Cary's brand), butter, cinnamon, nutmeg and apples. Heat through until apples are somewhat tender.

3. Add the rice, milk and raisins (or other dried fruits) to the saucepan. Simmer for about 15 minutes. Stir occasionally. The mixture should be quite thick.

4. Serve the pudding topped with toasted coconut, nuts, granola or grapenuts or other some other crunchy bits of your choice, if desired. Serve with a variety of fresh fruit.

Tips & Warnings

• If you want your apples to be quite tender, use MacIntosh. If you want them to keep their shape and be more firm, use Granny Smith.
• You can also make this in the crock pot. Proceed through step one, then add everything to the crock and cook on low until the mixture is thick.
• This makes a great take-along for a pot-luck breakfast.
• Leftovers are just as good reheated in the microwave.
• The kids love it! Serve it as a healthy dessert or snack.