I’ve been eying The Non-Dairy Queen’s Pumpkin Rice Pudding for days. I was so excited to make it for breakfast today, but quickly realized it required over an hour of baking. If I had planned ahead, this would be fine – but I was starving!
Enter: Speedy Pumpkin Rice Pudding.
This very unique breakfast only required 20 minutes of prep time + cooking, which is about how long it takes me to make coffee, walk the dogs, and wash my face. Morning chores over = breakfast time!
Speedy Pumpkin Rice Pudding (inspired by the Non-Dairy Queen)
Ingredients (for one serving):
- 1 cup cooked brown rice
- 1/2 cup canned pumpkin
- 2 tablespoons almond milk
- 1 egg white
- 1 teaspoon of cinnamon
- Drizzle maple syrup
- 1 tablespoon raisins, chopped
- Several almonds, chopped
- 1 tablespoon brown sugar
Directions:
- Preheat over to 425.
- Grease a medium-sized casserole dish.
- In a small bowl, mix cooked rice, pumpkin, milk, egg white, cinnamon, maple syrup, raisins, and almonds.
- Spread mixture in bottom of casserole dish. The goal is to spread it thinly – less than an inch – so it cooks and browns quickly.
- Bake for 17 minutes.
- Scoop into bowl, top with brown sugar, and eat!
This was so good! One more reason to make a little extra brown rice with dinner tonight. It would reheat well, too.
What is your recipe downfall? Complex techniques? Hard-to-find ingredients? Long cooking time?
Twitter
Operation Beautiful
That looks like such a good, filling breakfast! I’m going to try a dairy-sugar-nut-free version.
My challenge right now – creating organic, vegan, nut/dairy/sugar-free, mostly raw dishes. I’m doing a 21 day cleanse and it has been HARD… though I love how creative it has forced me to be!
mmm, it looks so good!
So glad you liked it! I am thinking this is a must for me today too! I am with you on the quicky version, but my husband’s mom baked rice pudding so, you know how men are with the food they grew up with, right? Yours looks delicious! Have a great day Caitlin!
Not once in my life have I eaten rice for breakfast, but I admit this one intrigues me.
I don’t generally do anything that’s complicated or time-consuming. I like to keep it simple, and I’m finding sometimes it’s the most basic things that are so satisfying… in food and in life in general.
I’ve had brown rice for breakfast with cinnamon/pecans/etc and it tasted really good — this looks great with the addition of pumpkin and I love the added protein from the egg white.
My cooking downfall is time. I need to make time to find recipes (or to become inspired) and to have the time after work to throw it all together. When I get home at 5 I want to eat dinner, not cook for an hour!
Mmm, rice pudding! I wouldn’t be suited to make that, though, because I’m just a slow cook in general… I mean, my oatmeal is “quick cooking” and it still takes me about 15 minutes from pot to belly. I guess I’ll just have to practice…
That looks so good!
My recipe downfall is definitely the “I don’t have that ingredient, but I’m sure it could do without it” mindset. Oops!
Yep, I love this. Speed is key, especially when it comes to breakfast. How about apple cinnamon rice pudding? Ooh, the possibilities!
My recipe downfall is hard-to-find ingredients! Time is a factor but if a recipe is long to make, I’ll wait until I have time to make it (or change it like you did
).
Some ingredients I just can’t find anywhere. So I can’t make a recipe in which the ingredient is important!
this looks delish! when it comes to recipes, my downfall is definitely prep time. I am starving all the time, especially in the morning and when i get home from work, so if breakfast takes longer than pancakes, or dinner is longer than 30 minutes, then I just can’t do it! Elaborate dinners only happen on the weekends!
You do chores *before* breakfast?! Wow! I run on autopilot in the morning, so my breakfast has to be simple and quick (because I also move slower, lol). Also, I hate getting out of bed, so the thought of chores between getting up and eating would probably keep me in bed too long! lol
My recipe downfalls, generally speaking, are basically all that you listed in your question.
I refuse to make recipes if they have a million ingredients, ESPECIALLY if I don’t already have half of them! And timing everything out if I’m making multiple dishes. Sometimes stuff gets cold because I’m waiting for whatever else is in the stove or microwave.
now we’re talking sister. that looks fab.
YUM! This looks great!
Mighty tasty looking breakfast and what I like even more is that it doesn’t take too much time to make. Thanks for sharing.
I just tried a recipe for Brown Rice Breakfast Porridge in the crockpot the other day. Had all the makings of goodness- cinnamon, dried cranberries, almonds… but it was geeee-ross! I’m thinking it was the crockpot that wrecked it; maybe next time, I should try baking it??
Umm, all of the above? Probably a long ingredient list is my biggest downfall.
Long ingredient list! Especially, ingredients that I don’t often use. Waste of $ for me
That sounds good in theory but the texture of rice pudding grosses me out..
Right now my downfall is macaron making. Oh what have Heather and Julie gotten me into.
That looks terrific! I remember seeing and wanting to try this recipe. Now I’ll have to give it a go.
I’m not into complex recipes, or ones that have a lot of ingredients. I am much more into making things up as I go, or using whatever I already have on hand in the house. Recipes that require me to go out and buy special ingredients are usually not my thing.
My downfall is not giving myself extra extra time for prep. The amount of time I need varies and too often I am still cutting something up when it should have been done a long time ago.
I love Sarena’s blog and she does have many fabulous recipes.
My downfall is all of those you listed. I really only “cook” things if they are quick to prepare, use basic ingredients, and easy to handle.
I had pumpkin & rice the other morning for breakfast too. I don’t think it was as tasty as this dish, though!!
My biggest recipe downfall is long cook times. I prefer not to spend hours on one recipe, unless it’s cinnamon rolls or homemade bread!
That looks delicious. My downfall is loooong ingredient lists. I love to cook, but when it has a gazillion spices or ingredients, I usually lose interest.
Ohh yummy! I love that this is made with brown rice..most rice pudding’s white. And the fact it’s for one serving. No leftovers to deal with!
I hate hard-to-find ingredients, or ones that are really expensive. It won’t stop me if I really want to try something, but it’s sure not convenient
This recipe looks deeelish!
I have so many food allergies so trying to come up with substitutions is tricky sometimes. I’m learning though
Oh, and I’m sooo messy in the kitchen. Before ya know it there’s oats on the floor, honey in my hair…
That looks good! I just opened a can of pumpkin and need to use it up soon so this would be a great breakfast.
My recipe downfall is time and hard to find/substitute for ingredients. I’m always on the move so I need quick recipes and I also hate when I can’t easily find an ingredient.
I’m awful at keeping ingredients on hand. I always see recipe that I’m dying to try but there’s usually something in there – usually something simple like maple syrup or chia seeds – that I know I SHOULD have in my pantry but I just don’t!
Looks delicious!!!
My problem is that I always want to cook something, but I don’t have the right ingredients. I have become pretty clever with substitutions.
I am making this tommorrow! I love using brown rice for breakfast too.
If it took any longer than 20 mins I would lose my cool.
snap! thanks for the breakky idea, love it!
Heidi xo
oh yummy! I must give this a try!
Multiple pots! I hate cleaning dishes.
My recipe downfall is inaccessible (or ridiculously expensive!) ingredients. I’ve been known to have a meal plan for the week, but changing the course when we get to the grocery store and see the lack of ingredients, or high price.
Your pumpkin rice pudding looks so tasty! I absolutely love rice pudding as a dessert, and it never occurred to me to try a health-ified version for breakfast
I always intend to have leftover brown rice to use for rice pudding and never seem to have enough! I’ll have to make a double or triple batch so I can give this a try.
My downfall is definitely complicated instructions. If there’s something required that I don’t understand, I’ll usually skip that recipe!
I have two big recipe downfalls. First is long ingredient lists and second is how many dishes I have to dirty.
That looks like an amazing fall breakfast!
I tend to take long with cooking- things seem to take long with the prep work and clean up as well!
This looks so yummy! And I love that you found a way to make it faster. I can’t wait an hour to eat breakfast either!
My recipe downfall is usually a lack of the right cooking tools/appliances. My college student kitchen is only stocked with the basics.
This looks like such a great breakfast – recipe starred.
My downfall is my kitchen! It is so small. I would cook wayyy more if I had more space.
Just made it for dessert. Used up two leftovers in the refrigerator: canned pumpkin and brown rice. Also, I had raisins which I usually don’t, so I took it as a sign. To make and eat this recipe. Delicious.
definitely hard to find and little used ingredients…if I have to buy a whole box of something that I may never use again…not jazzed about that.
I have never been a fan of rice pudding, but this one makes me want to give it a whirl. and for breakfast – yum.
My challenge – time.
I made this rice pudding this am. Took longer than 17 minutes – but i have that trouble with my oven. Hope it is good – still waiting.
how was it??
It was good. It still could have cooked a bit longer, but I couldn’t wait or I would have been late for work. I topped it with some Trader Joes pumpkin butter instead of brown sugaer. That make it yummy. Thanks for the recipe.
[...] though my google reader last night i came across caitlins pumpkin rice pudding and i KNEW i had to HAVE it for breakfast today! It was nice waking up with a [...]
Is there any way you can list nutrition totals: cals, carbs, fat & protein? There are some of us out here who have to track these.
Thanks.
Hi Sue!
I just don’t have the time to do that for each of my recipes but you can easily do this here: http://nutritiondata.self.com/mynd/myrecipes/welcome?returnto=/mynd/myrecipes