Breakfast rice pudding

Maybe make this on a lazy Saturday morning when you’ve got lots of time. Or make it ahead of time for the week and just heat and serve in the mornings.

Breakfast rice pudding (4 servings)

1 cup uncooked short grain brown rice

1 ¼ cups coconut milk (or other non dairy milks)

1 ¼  cups water

½  tsp salt

1 tbsp brown rice syrup

1 tsp cinnamon

Chopped almonds or sunflower seeds (or other nuts/seeds) (optional)

Combine water and coconut milk in heavy pot; bring to boil, adding rice and salt. Simmer covered (do not stir) for about 45 mins or more until liquid is mostly absorbed and rice is soft. Remove from heat and allow to cool for 15 minutes. Stir in some brown rice syrup and cinnamon and top with nuts/seeds if desired.

Crispy Rice Squares

Because we need to figure out what my three year old daughter is allergic to, she is currently not eating gluten,dairy, eggs, citrus, or soy. Oi, so I figured I'd share some recipes that I've pulled from here and there. It's tough cooking for those with allergies, so I hope this helps others in similar situations.

Crispy rice squares are amazing, and pack just as well as any granola bar! Just watch out because they will be gone in no time.  


Crispy Rice Squares (2 dozen)

1 tsp Cold pressed canola oil (I used olive oil and it worked great- we just happend to have it in the house)

1/2 cup brown rice syrup

2 tbsp sesame tahini or almond butter

3 tsp vanilla extract

2 cups crispy brown rice cereal

2 cups puffed rice

2 cups puffed millet

1/2 cup pumpkin or sunflower seeds

1/2 cup currants, chopped dried apple, or dates (raisins would probably work too!)

Heat oil in a large pot; add rice syrup and tahini or almond butter. Stir until bubbly. Remove from heat and stir in vanilla. Add remaining ingredients and mix well with a wooden spoon. Press into an ungreased 13" x 9" pan and press mixture flat. Let mixture set at room temperature or refrigerate. Cut into squares. Store in an airtight container.