Plant-Based Rice Pudding in a Mug
This whole foods, plant-based recipe is a creamy, warm dessert just the right size for one person.
Calories: 145kcal
Servings:
Ingredients
- 1/2 cup cooked brown rice
- 1/2 tsp cinnamon
- 1/8 tsp nutmug optional
- 1/4 tsp vanilla extract
- 2 Tbsp banana mashed, or applesauce
- 1/2 tsp cornstarch or chia seeds
Instructions
- Pour plant-based milk into large coffee mug or microwave safe bowl. Add cornstarch or chia seeds and stir well. Add cooked brown rice, cinnamon, nutmeg (if using), vanilla, and banana or applesauce. Stir to combine.
- Microwave on high for 1-2 minutes, watching that it doesn't boil over the bowl. Stir. Cook 1 minute more, watching that it doesn't boil over.
- Remove mug from microwave, cover with a small plate and allow to sit for 3 minutes for pudding to thicken. Remove plate and stir. Serve and enjoy.
- Note: If using chia seeds, you will have a thicker consistency if you mix the pudding and allow it to sit overnight in the refrigerator, then cook right before eating.
WW Information
This recipe is 3 WW points.
Notes
To bake in the oven, combine all ingredients and bake for 20-25 minutes or until milk is absorbed into the rice and it is softly set.
Nutrition
Calories: 145 kcalCarbohydrates: 32 gProtein: 3 gFat: 1 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 2 mgPotassium: 189 mgFiber: 3 gSugar: 4 gVitamin A: 22 IUVitamin C: 3 mgCalcium: 21 mgIron: 1 mg
