Brown Rice Breakfast Pudding is a deliciously healthy way to start your day. This easy breakfast option is gluten-free, vegan, and naturally sweetened. The topping possibilities are endless!

Brown Rice Breakfast Pudding {Gluten-Free, Vegan & Naturally Sweetened}

Look, Ma, I posted a new recipe! Whoa, it’s been quite a long time since you’ve seen anything new posted around here. For that, I’m sincerely sorry.

Better late than never, right?

Brown Rice Breakfast Pudding {Gluten-Free, Vegan & Naturally Sweetened}

If you haven’t checked out my last post, head on over to read all about what I’ve been up to lately and how I’ve been spending my summer–lazy and care-free, that’s how!

Floating around the pool on a giant flamingo float isn’t the only thing I’ve been doing these days. Since I’ve been gone (isn’t that song?), I made a drastic lifestyle change to ditch the processed food and focus on real, quality, wholesome ingredients.

I’ve spent countless hours educating myself on the physical and emotional benefits of eating real food, and testing said theory on myself. I’ve watched just about every documentary known to man–FYI, there’s a lot of ’em floating around out there. And I’m currently making my way through all of the educational food-related books that line the shelves of the local libraries within a 25-mile radius of the One Sweet Mess headquarters.

Brown Rice Breakfast Pudding {Gluten-Free, Vegan & Naturally Sweetened}

The Real Food Movement (read about it here) is about to explode! Okay, so that’s a bit of an overstatement, but I’m about to thrown down some knowledge here on the site. Prepare to be schooled, friends!

In the meantime, let’s chat about this Brown Rice Breakfast Pudding recipe. I love, love, love rice pudding, but I’ve never considered making and enjoying it for breakfast. I’ve always thought of it as a dessert item. That’s no longer the case with this ultra-healthy version made with whole-grain brown rice, almond milk, coconut cream, and sweetened naturally with maple syrup.

I learned a very important lesson during the testing process of this recipe, and it’s that rice pudding doesn’t have to be loaded with heavy cream and refined sugar to be damn tasty. It also doesn’t have to be made with plain ol’ white rice–virtually devoid of any nutritional value–to be delicious.

Brown Rice Breakfast Pudding {Gluten-Free, Vegan & Naturally Sweetened}

Why choose brown rice over white rice… I’m so glad you asked. Here’s why:

  • Brown rice is a whole grain, which means it contains all parts of the grain–the fibrous bran, nutritious germ, and carb-rich endosperm. The bran and germ being the most nutritious factors that make up the grain. It has abundantly more fiber, antioxidants, vitamins and minerals than white rice. Since brown rice is a complex carbohydrate packed full of nutrients and fiber, the body metabolizes the grain at a slower rate, which will leave you feeling full and satisfied longer.
  • White rice is a refined grain that has had the bran and germ removed, leaving the grain with very little nutritional value. Like most refined foods, white rice is typically “enriched” to make up for the nutrients that have been removed. While some vitamins and minerals have been added back in, white rice still consists of virtually zero nutritional value and is considered a source of empty calories and carbs.

Brown rice is the clear winner in the nutrition department, which is why I’ve chosen it for this recipe. You can’t go wrong starting your day with a fiber-rich breakfast that will keep you full until your lunch break.

Brown Rice Breakfast Pudding {Gluten-Free, Vegan & Naturally Sweetened}

This Brown Rice Breakfast Pudding is super easy to prepare and can be made in advance and taken with you for a nutritious on-the-go meal option or snack. Top with seasonal fruit, toasted nuts or seeds, almond butter, or granola–the topping possibilities are endless!

Brown Rice Breakfast Pudding {Gluten-Free, Vegan & Naturally Sweetened}

Brown Rice Breakfast Pudding

4.67 from 6 ratings


  • 1 cup brown rice, rinsed and drained
  • 2 and 1/2 cups unsweetened almond milk, or non-dairy milk of choice
  • ¼ cup maple syrup
  • Pinch kosher salt
  • 1 5.4-oz. can coconut cream (about 3/4 cup)
  • 1 vanilla bean, seeds removed


  • Add rice, almond milk, maple syrup, and salt to a saucepan. Bring the mixture to a boil. Turn down the heat to low, cover the pan, and simmer for 55-60 minutes, or until the rice is al dente and the mixture has thickened.
  • Stir in the coconut cream and cook, uncovered, on low for an additional 5 minutes.
  • Remove the pan from the heat and stir in the vanilla. Cover and allow the pudding to rest at room-temperature for 30 minutes. Serve warm topped with seasonal fruit, toasted nuts or seeds, almond butter, or granola. The mixture will stay fresh in an air-tight container in the fridge for up to 7 days. If the pudding becomes to thick, stir in a few tablespoons almond milk.


  1. If you don't have a vanilla bean handy, substitute 1 teaspoon vanilla extract or vanilla bean paste.
  2. If you don't have coconut cream, substitute 3/4 cup full-fat coconut milk.
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