Easy Rice Bowl

Rice Pudding Bowl

Looking for something else than your favorite oatmeal bowl in the morning?

Why not try this rice bowl!
Rice doesn’t come easily to mind for breakfasts yet millions of people around world do eat this as an early morning meal and why wouldn’t they? It’s a good breakfast because it’s easy to digest, packed with healthy carbs, and helps keep your blood sugar levels under control.
This recipe turns a traditional dessert into a healthy breakfast.
A traditional recipe for rice pudding calls for adding milk, white sugar, and cinnamon to cooked white rice. Let’s replace the unhealthy ingredients with healthier alternatives.

This is a great way to get your kids involved in the kitchen and teach them how to make rice pudding! This recipe is also gluten-free, dairy-free, egg-free, nut-free, soy-free, vegan, vegetarian, and paleo.

Breakfast Rice Bowl

Serves 4 people

Prep Time 10 mins + Cook Time 10 mins = Total Time 20 mins



  • 3/4 cup (150 gr) uncooked brown rice
  • 3 apples
  • 3 cups (700 ml) rice milk
  • 3/4 cup (100 gr) pitted prunes
  • 1 tbsp ground cinnamon
  • 2 tsp ground fennel seeds
  • 1 tsp ground anise
  • 2/3 cup (100 gr) chopped walnuts




  • Wash the rice well and place in a saucepan, boil according to the package.

Apple Puree

  • Clean and cut the apples and blend with the milk, add half a cup of prunes (not all of them), cinnamon, fennel seeds and anise until a smooth mixture.
  • When the rice is ready, drain the water and add the apple puree. Reheat on middle high fire.


  • Chop the other prunes and the walnuts into small pieces.
  • When the rice is warm, serve into bowls and add the remaining chopped prunes and walnuts. Enjoy!



Equipment Needed



Ingredient Substitution

refined sugars => apples and prunes, F + V
milk => rice milk, P
processed rice => brown rice, F + V
too much salt => a pinch of sea salt

F = increase in fiber
V = increase in vitamins
P = plant-based swap



This is a great way to serve rice pudding, and it’s also a fun dessert for kids! You can make this in any size you want, but I recommend making the largest one you can fit into your refrigerator at once. This recipe makes enough for four people.



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