Brown Rice Pudding with Soy Milk and Dried Blueberries

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1 pouch (283 g) PC Cooked Whole Grain Brown Rice

1 ¼ cups (300 mL) PC Blue Menu Soy Beverage

2 tbsp (25 mL) packed brown sugar

1 tsp (5 mL) vanilla

¼ cup (50 mL) dried blueberries

1/8 tsp (0.5 mL) cinnamon

Brown Rice Pudding with Soy Milk and Dried Blueberries

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. 

Serves: 4
Difficulty Level: Easy Wow
Prep time: 5 minutes
Cook time: 15 minutes

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 in saturated fat

Source of Fibre

Source of Calcium


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.

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.

Divide pudding among four small bowls and sprinkle with cinnamon.

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