Zutaten für Gluten Free Creamy Breakfast Rice Pudding
- 1 tablespoon butter
- 1 cup milk (dairy or non-dairy)
- Cooked Rice
- Flax Seeds
- 1/4 cup dried cranberries
- 1 tablespoon agave nectar (or stevia to taste)
- Apricot Fruit Spread
- Plain yogurt, for garnish
- Roasted Almonds
- Pumpkin Seeds
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Zubereitung von Gluten Free Creamy Breakfast Rice Pudding
- Melt 1 tablespoon of butter in a small saucepan over medium-low heat. Add 1/2 cup of gluten-free short-grain rice and cook for 30 seconds, stirring constantly.
- Pour in 1 cup of milk (dairy or non-dairy) and stir to combine. Add 1 tablespoon of ground flaxseed and stir for another 30 seconds.
- Add 1/4 cup dried cranberries, 1 tablespoon of agave nectar (or stevia to taste), and 1 tablespoon of fruit spread. Stir well to combine.
- Continue cooking, stirring occasionally, until the rice and flaxseed have absorbed most of the liquid and the mixture has thickened into a creamy pudding, about 3-4 minutes.
- Remove from heat.
- Transfer the rice pudding to a bowl.
- Garnish with sliced almonds, pumpkin seed kernels, and a dollop of plain yogurt.
- Optional: Add raisins or other nuts/seeds as desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
10g
Fat
26g
Carbs
9g
