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Vegan Breakfast Rice Pudding

  • Cooking time25 minutes
  • Prep time5 minutes
  • Recipe serves 4
recipe image Vegan Breakfast Rice Pudding

Ingredients

  • 3 cups almond and coconut milk blend
  • 1 cup arborio rice
  • 1/4 cup Becel® Vegan margarine

Nutrition facts

Calories290.00
Total Fat14.00 g
Saturated Fat2.500 g
Trans Fat0.000 g
Polyunsaturated Fat7.000 g
Monounsaturated Fat3.000 g
Cholesterol0 mg
Sodium230 mg
Total Carbs37.00 g
Dietary Fiber1.0 g
Sugars1.00 g
Protein4.00 g
Vitamin D2.000 mcg
Calcium338 mg
Iron1.00 mg
Potassium0.000 mg
Omega-31.00 g
Omega-62.50 g

Instructions

  1. 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.
  2. 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.