Breakfast Rice Pudding

Breakfast Rice Pudding |

Morning food is some of my favorite food.  If you can believe it, I’m the most opinionated about breakfast.  I believe it starts your day out on the right foot—or wrong foot.  If I’m being good, which is Monday-Friday, I put on a pot of green tea first thing.  It is not until the entire pot of tea is drunk that I begin to crave breakfast.

I always fill my belly with whole grains, usually of the warm variety.  On the weekends, I’m wont to sleeping in an hour later, making coffee, and skipping breakfast altogether.  The older I get, the more I notice how much behavior like this affects me negatively.  As a result, I believe my body wakes me up earlier than usual on Monday mornings—probably because it’s craving the familiar routine.  It’s had enough Waffle House, late and leisurely brunches with booze before noon, and jet fuel (aka coffee).  It wants the good stuff.  Good stuff, like a warm bowl of creamy brown rice topped with dried fruits and nuts.

Breakfast Rice Pudding |

This brown rice pudding is easy to throw together with leftover rice.  I always cook double the amount of brown rice I need when I’m making stir-fry for dinner during the week.  A little milk (or whatever nut you squeeze hard enough to get a milk-like substance out of), a drizzle of honey, and your favorite fruit and nuts to top.  A handful of this, a handful of that.  It’s warm, filling, and a totally guilt-free dessert for breakfast.

Mix up the fruit and nuts for your topping, but don’t leave out the mashed banana from the mixture for sweetness and texture.  It makes the rice pudding creamy without cream.  It’s also plays along nicely with the honey.  I can get away with only 1 tablespoon of honey for an entire bowl.  For someone who’s found more often than not with a bite of dessert in her mouth, I try to hold off on any extra sugar in the morning.

I hope you enjoy this filling but healthy breakfast!

5.0 from 2 reviews
Breakfast Rice Pudding
Prep time
Cook time
Total time
Serves 2
Serves: 2
  • 1½ cups cooked brown rice (cold)
  • 1 cup milk (any kind)
  • 1 tablespoon butter
  • ½ teaspoon ground cinnamon
  • 2 tablespoons honey
  • 1 banana (half mashed, half sliced)
  • garnishes: dried fruits, nuts, extra honey
  1. In a small saucepan, combine the brown rice, milk, butter, and cinnamon. Bring to a gentle simmer, stirring occasionally.
  2. Stir in the mashed banana half and the honey. Cook about 1 minute to thicken.
  3. Divide between two bowls, and top with your choice of garnishes and the remaining banana slices. I used dried Mission figs and pepitas for the photos.





  1. says

    Love this! I always find that I just get so bored with the usual breakfast routine and need to spice it up =)

    And I was reading that women in particular lose a ton of weight by eating the majority of their calories (like 800 and even more!) at breakfast and then downscaling it the rest of the day!

    So I’m going to load up with the nuts with this and like you back off the sugar.

    I wonder if I’m the only one who craves sugar all day if I eat too much sugar in the morning? But if I choose something healthy like this, I eat healthy all day. Weird.

  2. Jessica M. says

    This looks so good! And I love the styling in the photo! What kind of green tea do you make? Is it from the powder or is it loose leaf?

  3. says

    I’m kinda the same way. My body has its routine down and if I disturb it, it makes it known. However, it’s gonna have to start getting used to this because I don’t think I ever want anything else for breakfast again.

  4. stacey says

    I have to eat breakfast within about 5 minutes of waking up or I morph into a grizzly bear. I’m also the kind of person who eats breakfast, and then is ravenous for lunch about 1.5 hours later. I’ve figured out that if I make breakfast something that’s full of whole grains, I can stave of the lunch monster for about 3 hours. I’ve been eating oatmeal, and I’m super excited to make this and change things up!

  5. says

    I can’t wait to try this next time we have some leftover brown rice. I enjoy a warm hearty bowl of oatmeal in the morning, but I’m always looking for new, satisfying things to eat for breakfast. I love stirring mashed banana into my oatmeal, and I’m sure I would love it in rice pudding, as well. Thanks for the inspiration!

  6. Julie says

    Oh oh oh!! Raises hand!! My Poppee (my great-grandfather) taught me how to eat rice like this for breakfast (minus the banana). I thought for years that everyone knew how to make this (and loved it as much as I do). Throwing out leftover rice in my house is a way to get on my poop list, because I’ll eat it like this for breakfast, or lunch or just as a snack. Yum. (Is this a southern thing? I never know).

  7. Ashley says

    I just made this using leftover brown basmati rice and coconut milk. It is really good! Even my four year old gobbled it up! Thanks for a new recipe to add to my breakfast repetoire!

  8. Brittany says

    This was absolutely delish! I cut the recipe in half because hubby can’t fathom the idea of rice for breakfast… Unless it’s a bowl of rice and beans lol. I had to cook my rice from scratch but it was so worth it! Next time I make a big batch I’ll leave out the onion and garlic so I can use it for breakfast as well. I ended up add dried cranberries and pepitas on top. Yum! Thanks so much for sharing this recipe!

  9. Wilma D says

    I have cooked a batch of brown rice and it was looking at me this morning when I opened the fridge door. I found your recipe and it was exactly what I wanted.
    It was easy and so delicious!! I added raisins and maple syrup instead of honey.
    I saved a small portion for later. Thanks so much for sharing.


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