Breakfast Rice Pudding

Jackie Barrell
by Jackie Barrell
3 Servings
15 min

I keep my diet low carb and like big portions so I’ve gotten good at bulking up my meals with veggies, cauliflower rice in particular is a go to all the time and yes, I use it for breakfast. It takes on the flavor of whatever spices you use and in my opinion doesn’t taste like cauliflower in this “rice” pudding. Here’s what you’ll need

This is our local store brand cauliflower rice, feel free to use the brand name as well, I just look for one that is just cauliflower, no other ingredients

Another go to is plain Greek yogurt, I like the texture of the Fage brand

Cinnamon, any kind will do

This is the magic ingredient, no sugar and a lot of flavor, I use the Vanilla flavored for this

For each serving I use 3/4 cup Greek yogurt

One cup cooked, cooled cauliflower rice

Add 1 tablespoon cinnamon

And 2 tablespoons of the creamer

Mix well and refrigerate overnight so all the flavors meld. I like these just as is but sometimes add some fruit or a small handful of granola for a little crunch.

Recipe details
  • 3  Servings
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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For the rice pudding
  • 1 bag cauliflower rice cooked & cooled
  • 1 16oz plain Greek yogurt
  • 3 tablespoons cinnamon
  • 6 tablespoons Nutpods vanilla creamer
To assemble the puddings
Mix all ingredients thoroughly in a bowl, divide into 3 containers and refrigerate for up to 1 week.
  • These are totally customizable, made this way keeps the carbs, calories and fat low.
  • Fruit and granola are a tasty addition!