Healthy & Special Diets > Gluten-Free Recipes > Gluten-Free Breakfasts > Rice-Based Breakfasts (GF)

Creamy Coconut Rice Pudding Breakfast (Gluten-Free)

Start your day with this delightful and creamy Coconut Rice Pudding. This gluten-free breakfast is easy to prepare, naturally sweet, and packed with flavor. It's a comforting and nourishing way to kickstart your morning. The rich coconut milk combined with the fluffy rice creates a satisfying and delicious treat.

Prep Time
5 minutes
Cook Time
5 minutes (or overnight soaking)
Servings
2
Ingredients
  • 1 cup Cooked White Rice (cooled)
  • 1 can (13.5 oz) Full-Fat Coconut Milk
  • 2-3 tablespoons Maple Syrup
  • 1 tablespoon Chia Seeds
  • 1/2 teaspoon Vanilla Extract
  • 1 pinch Pinch of Salt
  • As needed Toppings (optional)
  • As needed Fresh Berries (strawberries, blueberries, raspberries)
  • As needed Toasted Coconut Flakes
  • As needed Chopped Nuts (almonds, pecans)

Preparation

In a medium saucepan, combine the cooled cooked rice, coconut milk, maple syrup, chia seeds, vanilla extract, and a pinch of salt.

Cooking (Stovetop)

Bring the mixture to a simmer over medium heat, stirring constantly. Reduce the heat to low and continue to simmer for about 5 minutes, or until the pudding has thickened slightly. If you prefer a thicker consistency, simmer for a longer period, stirring frequently to prevent sticking. Remove from heat and let cool slightly.

Cooking (Overnight Soaking - No Cook Method)

Combine all ingredients in a jar or container with a lid. Mix well. Cover and refrigerate overnight (or for at least 4 hours). The chia seeds will absorb the liquid and create a pudding-like consistency. Stir well before serving.

Serving

Pour the rice pudding into bowls. Add your favorite toppings such as fresh berries, toasted coconut flakes, and chopped nuts.

Tips & Variations

  • Sweetness: Adjust the amount of maple syrup to your liking. You can also use other sweeteners like honey or agave nectar.
  • Spice: Add a pinch of cinnamon or nutmeg for a warm, comforting flavor.
  • Fruit: Experiment with different fruits like mango, banana, or peaches.
  • Texture: For a smoother pudding, you can blend the rice pudding after cooking.

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 150-180 kcal
  • Protein: 2-3g
  • Fat: 8-10g
  • Carbohydrates: 15-20g
  • Fiber: 1-2g
Note: Nutritional values are estimates and can vary based on specific ingredients and quantities used.

Other Important Considerations for Nutrition

This recipe is naturally gluten-free and suitable for those with gluten sensitivities or celiac disease. However, it's important to check the labels of all ingredients to ensure they are certified gluten-free. This recipe is also a good source of healthy fats from the coconut milk and fiber from the chia seeds. It provides a sustained release of energy, making it a great choice for breakfast. Those with coconut allergies should avoid this recipe. People with diabetes should monitor their blood sugar levels after consumption due to the carbohydrate content.

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FAQ

  • Can I use a different type of rice?

    While white rice is recommended for its texture, you can experiment with other types of rice such as brown rice or jasmine rice. Keep in mind that brown rice will require a longer cooking time.
  • Can I make this recipe vegan?

    Yes, this recipe is naturally vegan as it uses coconut milk and maple syrup.
  • How long does this rice pudding last in the refrigerator?

    The rice pudding can be stored in an airtight container in the refrigerator for up to 3 days.