Preschool Snack: Blueberry Brown Rice Pudding

blueberry rice pudding with coconut on top

blueberry rice pudding with coconut on top

Yesterday, I had snack duty at preschool. For some reason, I didn’t feel like doing my usual muffin or granola bar baking. Instead, I got the crazy idea to make brown rice pudding. I decided to use Mark Bittman’s slow cooked oven technique. It’s very easy to make rice pudding this way; you don’t have to stir it constantly or worry about the bottom burning like you would if you cooked it on the stove top. However, it takes a long time and you do have to check it every half hour of so. This pudding took about two and a half hours to cook, and it was still a bit liquidy. In the future, I think I’ll use a cup less of liquid (I used 8 cups milk, 1 cup rice and 1 cup maple syrup). One the pudding was finished, I had to figure out the best way to transport it to preschool. I decided to bring the pudding in a big container and make the little individual servings in the classroom. Lily loved this because she got to sprinkle on the coconut and feel important. We also brought our usual kid-friendly kale smoothies (frozen bananas, frozen pineapple, frozen mango, kale, apple juice and vanilla soy milk).

*Cooking Tip: Blueberry Brown Rice Pudding for Hungry Preschool Kids

  • 1 cup brown rice
  • 4 cups coconut milk (I used the kind that comes in a carton: it’s not as rich as canned)
  • 3 cups almond milk
  • 1 cup maple syrup (this makes the pudding sweet, but not overly so: more breakfasty than desserty)
  • 1 tablespoon orange zest
  • 1 cup frozen blueberries
  • unsweetened shredded coconut for serving (optional)

Heat oven to 300°F. Stir rice, maple syrup, milk, and orange zest together in an over proof container and put it in the oven. Every 30 minutes, stir the pudding. When the rice starts to absorb the milk, the grains will float to the surface. After two hours, taste the pudding to see if the rice is soft. The pudding will look liquidy when it is done, but will thicken up as it cools. Stir in blueberries when the pudding is finished and refrigerate overnight. If you’re feeling fancy, sprinkle some coconut on top before serving. Yummilicious!

Makes 16–20 small servings.

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