Breakfast Brown-Rice Pudding

One of the greatest challenges I face on a gluten-free diet is coming up with new ideas for breakfast. Gone are the days of popping a couple of slices of bread into the toaster or frying up a couple of pancakes. Let’s face it, one can have poached eggs only so often. (If you watch your weight like I do, you pick poached over scrambled or fried.) Last night I happened to make brown rice as side dish for dinner. Afterwards I was faced with throwing out two cups of perfectly good rice, or coming up with an idea for using it. Yep, you guessed it. I thought, heck, rice is a cereal, why not have a brown rice pudding for breakfast.

Here’s another little secret. I LOVE desserts, all desserts. It doesn’t matter how fancy or simple, if it’s sweet, I love it. So I sometimes like to have something sweet for breakfast, that way I feel as if I’ve already indulged in my need for dessert for the day, and I and I can more easily pass on it at lunch or dinner.

……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….So here is my easy recipe for a power-packed (eggs and walnuts) Breakfast Brown-Rice Pudding.

Serves 4—Calories per serving 271

Ingredients:

2 cups of cooked plain brown rice

1 cup 2% milk

2 large eggs

1 tsp vanilla extract

1 tsp cinnamon1 tbsp raw sugar

¼ cup chopped walnuts

¼ cup maple syrup

Directions:

Whip milk, eggs, vanilla, sugar and cinnamon together and then stir into brown rice. Bring to a slow simmer stirring frequently (Otherwise it has a tendency to stick) Will take about ten minutes.

Serve sprinkled with walnuts and a tiny bit of maple syrup. Yummy.