Overnight Breakfast Rice Pudding

Overnight breakfast rice pudding. The sweet tasting combination of the cinnamon and vanilla infused milk, absorbed by the rice is just delicious. A perfect way to use up any leftover rice!

Course Breakfast

Cuisine International

Prep Time 5

Total Time 5

Servings

Calories 506kcal

Author Neil

Equipment

Ingredients

120 g cooked wholegrain basmati rice*
250 ml skilled milk
½ teaspoon cinnamon
½ teaspoon vanilla essence
40 g chopped nuts
40 g sultanas
20 g cranberries
1 tablespoon flax seeds optional
2 tablespoon Greek yogurt
2 teaspoon runny honey

Metric - US Customary

Instructions

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 teaspoon of honey on each.

Notes

*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.

Nutrition