Breakfast Fruit And Rice Pudding
A wholesome and fruity rice pudding with pineapple, banana, and orange flavoring, perfect for breakfast or a light dessert, appealing to those who enjoy sweet, nutritious dishes.
Ingredients
Instructions
- Mix cooked brown rice, crushed pineapple, and raisins in an 8 x 8-inch casserole dish.
- Blend unsweetened pineapple, hot water, raw cashews, orange juice concentrate, vanilla, and almond flavoring until smooth.
- Pour the blended mixture over the rice and fruit in the casserole dish.
- Bake at 350°F for 45 minutes and serve hot.
- Alternatively, bake for 30 minutes, then reheat before serving.
- Garnish with peaches or banana slices if desired.
Tips & Substitutions
For a creamier texture, consider adding a splash of coconut milk or almond milk to the blended mixture. You can substitute the cashews with any other nut or seed butter if allergies are a concern. Using fresh pineapple instead of crushed can enhance the flavor. If you prefer a sweeter pudding, add a bit of maple syrup or honey to taste.
Serving Suggestions
Serve this pudding warm for a cozy breakfast or brunch. It pairs beautifully with fresh fruit like sliced peaches or bananas, which can also be used as a garnish. For a more substantial meal, consider serving it alongside Green Beans With Hazelnuts or a side of yogurt to balance the sweetness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm in the microwave or oven until heated through, adding a splash of water or milk to restore moisture. This dish can also be enjoyed cold as a refreshing breakfast option.
Nutrition & Diet Analysis (per serving)
Each serving of Breakfast Fruit And Rice Pudding contains roughly 769 calories, with 10g protein, 69g carbohydrates, and 22g fat. It is an excellent source of iron (21% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use white rice instead of brown rice?
Yes, you can substitute white rice for brown rice, but the texture will be slightly different. White rice cooks faster and may yield a creamier pudding. Adjust the cooking time accordingly, as white rice typically requires less baking time.
Is this recipe suitable for vegans?
Yes, this Breakfast Fruit And Rice Pudding is completely vegan-friendly. All the ingredients used are plant-based, making it a healthy and delicious option for those following a vegan diet.
Can I make this recipe ahead of time?
Absolutely! You can prepare the mixture the night before and refrigerate it before baking. Just remember to bake it the next morning, or you can bake it in advance and reheat it when ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).