Vegan Breakfast Rice Pudding

Vegan Breakfast Rice Pudding

Prep Time5 mins Cook Time25 mins Makes 4 Yield_measureservings

Ingredients List

  1. 3 cups (750 mL) almond and coconut milk blend
  2. 1 cup (250 mL) arborio rice
  3. 1/4 cup (60 mL) Becel® Vegan margarine


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.

Nutritional Information


290 (1 serving)

Total Fat

14g (1 serving)

Saturated Fat

2.5g (1 serving)

Polyunsaturated Fat

7g (1 serving)

Monounsaturated Fat

3g (1 serving)


230mg (1 serving)

Total Carbs

37g (1 serving)

Dietary Fiber

1g (1 serving)


1g (1 serving)


4g (1 serving)

Vitamin D

2mcg (1 serving)


338mg (1 serving)


1mg (1 serving)


1g (1 serving)


2.5g (1 serving)