Recipe by

Visit website

You guys! I found a cure for the Mondays. This. Right. Here. Rice Pudding for breakfast. If there is one thing I love, it is a whole food recipe masquerading as a decadent treat. There is something about eating indulgent rice pudding for breakfast and feeling good about it. This tasty dessert inspired recipe is rich,...Read More


4 servings

Total time

25 minutes



Breakfast, Dessert


  • 2 cups cooked brown rice
  • 3 cups cooked quinoa
  • 1 very ripe banana
  • 0.5 cup coconut cream*
  • 2.5 cups almond OR coconut milk
  • 0.25 teaspoon salt
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 0.25 - 1/2 teaspoon almond extract to taste


  1. Add the mashed banana, coconut cream, almond milk, salt, and maple syrup to a large saucepan and bring to a simmer. Add in the cooked rice and quinoa. Continue to simmer, stirring frequently until the rice pudding has thickened and become very creamy, about 10-12 minutes.
  2. Remove from the heat and add in the cinnamon, vanilla, and almond extract. Spoon into bowls and serve with desired toppings.