This delicious gluten-free breakfast entree is so easy to mix up the night before, just pop in the oven, and set your timed bake. In the morning you’ll wake up to the lovely aroma of a hot ready-to-eat breakfast. As a child, I always loved my Mom’s rice pudding. This is not as sweet as a dessert rice pudding, but ever-so-nice with the additional boost of the millet, a seed-grain that is high in mineral content. Millet can be fluffy like rice or creamy like mashed potatoes and this recipe takes advantage of both. For convenience and economy of time I freeze rice and other grains that I use often. See the note at the bottom for tips on freezing.
- 2 cups cooked long-grain brown rice --I really like the flavor of Basmati
- 2 cups cooked millet
- 1 1/2 cups full-fat coconut milk
- 1 1/2 cups soy or almond milk
- 2/3 cup raisins
- 1/4 cup pure maple syrup
- 2 tbsps golden flax meal --grind flax in your blender & keep in the freezer
- 1 1/2 teas vanilla
- 1/2 teas salt
- COMBINE in baking dish.
- MIX well.
- BAKE at 350° for approximately an hour or until liquid is absorbed.
- SERVE hot with milk or a little nondairy creamer.
To quickly prepare dishes that use cooked grains, I try and always keep one-cup amounts of cooked grains in my freezer. If the grain is refrigerated first (I put the kettle in the fridge overnight) it is not so sticky and easier to work with. Just measure by the cup and store in small freezer bags. This is great for any grains that you use regularly. They are easily defrosted in the microwave in just one minute at full power.