Breakfast Rice Pudding Recipe
Ingredients
| Vanilla soy milk | 3 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Cooked brown rice | 2 Cup (16 tbs) | |
| Ground cinnamon | 1/4 Teaspoon | |
| Plums | 2 Small, chopped | |
| 1 small peach or nectarine, pitted and chopped | ||
| Blueberries | 1/2 Cup (16 tbs) | |
| 4 fresh mint sprigs | ||
Directions
In a medium saucepan, bring the milk, sugar, cornstarch, and salt to a boil over medium heat.
Reduce the heat to low.
Add the rice, cover, and simmer, stirring occasionally, for 15 to 20 minutes, or until thickened.
Stir in the cinnamon.
Remove from the heat, cover with plastic wrap, and set aside to cool slightly.
In a large bowl, combine the plums, peach or nectarine, and blueberries.
Alternately layer the pudding and fruit mixture in 4 parfait glasses.
Repeat layering to use all the pudding and fruit.
Garnish with the mint.
Reduce the heat to low.
Add the rice, cover, and simmer, stirring occasionally, for 15 to 20 minutes, or until thickened.
Stir in the cinnamon.
Remove from the heat, cover with plastic wrap, and set aside to cool slightly.
In a large bowl, combine the plums, peach or nectarine, and blueberries.
Alternately layer the pudding and fruit mixture in 4 parfait glasses.
Repeat layering to use all the pudding and fruit.
Garnish with the mint.
Chef
