Overnight breakfast rice pudding. Why not have rice for breakfast? The sweet tasting combination of the cinnamon and vanilla infused milk, absorbed by the wholegrain rice is just delicious, and provides a perfect way to use up any left over rice.
Megan Trainor may have been “all about that bass” and that’s fine for her, but at the moment I’m all about breakfast, and THIS overnight breakfast rice pudding in particular! Seriously I’ve had it at least 4 times in the last week.
This is such a great recipe for your leftover rice. Let’s face it, if you’re anything like me sometimes leftover rice just gets stuck in the back of the fridge, perhaps never to be used, becoming forgotten about and eventually ending up in the bin. Yep, I’ve been there. 😮
Ok, so, please just give me the benefit of your doubt here because honestly this overnight breakfast rice pudding recipe is a revelation! Just think, you’re bound to have some leftover cooked rice at some point in the future aren’t you? So why not use this recipe to experience a brand new taste sensation?
Plus, this is a filling breakfast. I mean a really filling breakfast. It’ll have you perfectly full up until at least lunchtime. That’s because it’s made from complex, unrefined carbohydrates.
The consistency still has a little “bite” to it too. It’s actually a breakfast that, I think, you’ll take your time to eat, rather than other kinds of breakfast’s which might slip down a lot faster. So therefore it’s much better for our digestion too.
- Approx. 100 - 120g cooked wholegrain basmati rice*
- 250 ml skilled milk
- ½ tsp cinnamon
- ½ tsp vanilla essence
- 40 g chopped nuts
- 40 g sultanas
- 20 g cranberries
- 1 tbsp flax seeds optional
- 2 tbsp Greek yogurt
- 2 tsp runny honey
- Place the cooked rice, milk, cinnamon and vanilla essence in a bowl and combine everything together well.
- Cover the bowl and refrigerate overnight.
- In the morning divide the rice and liquid between two bowls.
- Split the nuts, fruit and flax seeds between the two bowls and top with a tbsp. of Greek yogurt and a tsp of honey on each.
*I mostly cook with wholegrain basmati rice, but feel free to use your leftover white rice for this. The nutrition label is based on wholegrain though.
OK so let me hear your comments / thoughts on this overnight breakfast rice pudding. It’s a recipe that I’m pretty sure we can make lots of different toppings for. So what would you have it with?
Oh breakfast you and I have so many great combinations to come! 😀
And stop. And we’re in August.
Never mind being in August, does it seem to you that the weekend was just over too quickly? Yeah me too. I was pretty much house-bound after our gym session on Saturday morning. Through choice though, creating and photographing some new recipes for the blog, and that dreaded element of the weather, ugh, which was its usual predictable wetness.
So, not much more to say for now (hearing you breathe a sigh of relief there 😉 ) so remember to bookmark / favourite / Pin this recipe for future, for when you’re thinking “how am I going to use up all that rice?” 🙂
Catch you all Thursday. Until then…….
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