Vegan Breakfast Rice Pudding

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Cooking time25 min
Prep time5 min
Servings4

recipe image Vegan Breakfast Rice Pudding

Ingredients

3 cups (750 mL) almond and coconut milk blend
1 cup (250 mL) arborio rice
1/4 cup (60 mL) Becel® Vegan margarine

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Combine milk blend, rice and Becel® Vegan margarine in medium saucepan and bring to a boil over medium-high heat. Reduce heat and cook covered until rice is tender, about 20 minutes.
Serve, if desired, with Toppings* and additional almond and coconut milk.

*Cinnamon-Apple: Cook 1 chopped apple in 1 Tbsp (15 mL) Becel® Vegan margarine until tender. Stir in 2 Tbsp. (30 mL) brown sugar and a pinch of cinnamon. Fresh Berries with Maple Syrup: Cook 2 cups (500 mL) berries in 1 Tbsp. (15 mL) Becel® Vegan margarine Spread until softened. Serve over pudding and drizzle with maple syrup. Agave Walnut Banana: Cook 2 sliced bananas in 1 Tbsp. (15 mL) Becel® Vegan margarine until softened. Spoon over pudding; sprinkle with chopped walnuts and drizzle with agave syrup.