Brown Rice Pudding with Soy Milk and Dried Blueberries

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Brown Rice Pudding with Soy Milk and Dried Blueberries

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Precooked frozen rice is a great short-cut to this brown rice breakfast pudding. Especially welcome on a cold winter morning! Substitute vanilla soy milk and omit vanilla, if you prefer.

Tags: Easy, 35 mins, Breakfast, Brunch and Breads, Rice & Grains, Fruit, President's Choice Blue Menu, Healthy Insider’s Report 2013
Serves: 4
Skill level: Easy
Prep time: 5  minutes
Cooking time: 15  minutes
Total: 20  minutes

Additional Information

Ingredients

1 pouch (283 g) PC Cooked Whole Grain Brown Rice Sides
1 1/4 cups (300 mL) PC Blue Menu Fortified Soy Beverage - Original
2 tbsp (25 mL) packed brown sugar
1 tsp (5 mL) vanilla
1/4 cup (50 mL) dried blueberries
1/8 tsp (0.5 mL) cinnamon

Instructions

  1. Place rice pouch on a paper towel, seam side up. Pouch is self-venting; do not puncture, tear or cut. Microwave on HIGH for 3 minutes. Let cool slightly and transfer contents to small dish. Set aside.
  2. In small saucepan, bring soy beverage to a boil over medium-high heat. Add rice, brown sugar and vanilla. Reduce heat to simmer; cook, stirring occasionally, for 10 to 12 minutes or until rice is tender. Remove from heat and stir in dried blueberries.
  3. Divide pudding among four small bowls and sprinkle with cinnamon.

Chef's Tips

You can substitute other dried fruits for the blueberries.

Nutritional Information

Per serving:
200 calories
fat 1.5 g (of which 0.3 g is saturated)
sodium 30 mg
carbohydrate 42 g
fibre 3 g
protein 5 g
LOW FAT PILLAR
Low in saturated fat
Source of Fibre
Source of Calcium