Brown Rice Breakfast Pudding

filed under: breakfast · entrees

I’ve been reeling off of a fantastic weekend high and don’t mind that it’s Monday one bit! I spent the past few days at Go Blog Social here in Kansas City, where I was able to meet awesome bloggers and gather meaningful inspiration to create more purposeful content for all of of you beautiful people! Being in a room full of creative and passionate people does wonders for the blogger’s mind. I feel rejuvenated!

I’m also super stoked for today’s debut of Chard in Charge’s new logo! My dear friend Wendy, of Wendy Godfrey Design, is an absolutely amazing graphic designer and she lovingly created this design for me. Do you love it as much as I do?! It only took me a frustrating 12 hours of trying to figure out CSS and HTML code to revamp the rest of the site to stay seamless. Code is no fun, but Chard in Charge is totally legit now. Hurrah!
Thankful for the love and support of all of my family and friends, especially you lovely readers. Chard in Charge is for YOU!

Even more happy life happenings…I’m heading to Seattle tomorrow to visit my sister and her family. A big piece of my heart resides there in the form of a chubby one year old. My sweet, sweet nephew. I am so ready for toddler snugs and much needed sister time. Thank goodness for a break between my internship rotations or I might have gone completely insane. Greg was a little worried about my hygiene (or lack thereof).  You know, life gets crazy busy sometimes…but that’s why dry shampoo and rose water spray were invented, no? 
In case you were wondering I did manage a shower today so I guess that means I’m a functioning adult again.
Go me. 
I am totally owning you, Monday. I deserve a big pat on the back for making a filling breakfast completely un-rushed. My Brown Rice Breakfast Pudding is a delicious remedy for that lonely tupperware of cooked rice that has no companion sauce or stir fry to accompany it. I bet you’ve got one of these sitting in the back of your fridge from last night. If it’s older than three days, please don’t use it as brown rice can easily grow botulism bacteria. Not good.

Spruce it up with fresh orange juice, almond milk, dark chocolate chunks, and you’ve got yourself a mean breaky.
Brown Rice Breakfast Pudding
Serves 1
1 cup cooked brown rice (day old is best)
1/2 cup unsweetened almond milk
1 teaspoon maple syrup
1 teaspoon pure vanilla extract
Pinch of sea salt, optional
Juice of 1 orange (4-6 tablespoons)
1 teaspoon fresh orange zest (about 1 whole orange)
1 teaspoon brown rice flour, more as needed to thicken
1.5 tablespoons dark chocolate chunks, roughly chopped

  1. In a medium sauce pan, combine brown rice, almond milk, orange juice, orange zest, maple syrup, salt and vanilla extract. Bring to a boil over medium high heat. Stir continuously to prevent a “milk skin” from forming on the surface.
  2. When a boil is achieved, reduce heat to medium low and stir in the brown rice flour. The pudding should thicken up immediately, but if it doesn’t keep adding 1/2 teaspoon until you desired thickness is achieved.
  3. Pour thickened brown rice into a bowl and sprinkle with dark chocolate and extra orange zest. Enjoy immediately while hot.
Hope you all have a great Monday! I would love to hear what you had for breakfast this morning and what you think of Chard in Charge’s new logo…leave a comment below!
xo Dianna

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