Rice pudding for breakfast, why not? Coconut milk, eggs, maple syrup and rice. The carbs give the metabolism a kick and the coconut milk, eggs and butter slow down the energy flow to make this breakfast last all morning.
| Balance Factor | 5 |
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Serving Size |
| Servings |
|
Ingredients
- 1 1/2 cup cooked rice
- 1 can coconut milk
- 3 tbsp maple syrup
- 1 egg beaten
- 1 teaspoon Salt
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoon butter
Ingredients
|
Instructions
- In a saucepan, combine rice, 3/4 can of coconut milk, maple syrup and salt.
- Cook over medium heat until thick and creamy, about 8-10 minutes.
- Stir in remaining coconut milk and beaten egg. Cook 2 more minutes stirring constantly.
- Remove from heat and stir in butter and vanilla.
- Spoon into 4 dishes and let set in fridge overnight.
Recipe Notes
Add a 1/2 tbsp of nuts and this recipe becomes a perfectly balanced meal where the BF=0!
Nutrition Facts
Rice Pudding (Foods 4 the Luv of Breakfast)
Amount Per Serving
Calories 325
Calories from Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 16g
80%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Cholesterol 58mg
19%
Sodium 762mg
32%
Potassium 38mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 0.2g
1%
Sugars 12g
Protein 4g
8%
Vitamin A
4%
Calcium
9%
Iron
10%
* Percent Daily Values are based on a 2000 calorie diet.
