clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Breakfast Parfaits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



Rice Pudding:

  • 1 cup leftover cooked rice (white or brown)
  • 1 cup almond milk
  • Pinch sea salt
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Other options:

  • Chopped nuts
  • Maple syrup or agave nectar
  • Cinnamon
  • Shredded coconut
  • Chopped dried fruit


  1. In a small saucepan make the rice pudding by placing the cooked rice, almond milk, sea salt and maple syrup. Bring to a boil over medium high heat, then reduce to heat to simmer on low, lightly covered for 20 minutes. Remove from the heat and stir in the vanilla. Allow to cool completely, then refrigerate for an hour or until cold.
  2. In two glass mason jars, layer the rice pudding, granola and berries, repeating two or three layers to the top. Best eaten the same day or the next day.



  • Serving Size: 2
Natural Kitchen Cooking School