Vegan Pomegranate-Pineapple Breakfast Rice Pudding

Celine Steen

Vegan Pomegranate-Pineapple Breakfast Rice Pudding

Step up your breakfast game with this fruity, gingery, molassey way to use up leftover rice.

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Serves: 3
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Finding yourself with a huge amount of plain cooked rice, but you’d rather not go for fried rice again? If you like your breakfast to be filling and healthy, this recipe from the No-Waste Save-the-Planet Vegan Cookbook is a good option that’s also fairly fast to prepare. 

What you need:

1½ cups cooked Jasmine rice
1 (13.5-ounce) can full-fat coconut milk
2 tablespoons agave, divided
¼ teaspoon salt
2 cups chopped hulled strawberries
⅓ cup pomegranate seeds
2 tablespoons pomegranate molasses
2 cups chopped fresh pineapple
1 tablespoon lemon juice
¼ teaspoon ground turmeric
½ teaspoon ground ginger
⅓ cup diced crystallized ginger, for garnish
⅓ cup toasted coconut flakes, for garnish

What you do:

  1. In a saucepan over medium-high heat, combine cooked rice, coconut milk, 1 tablespoon agave, and salt. Cover pan and bring to a boil. Lower heat and simmer until creamy and thickened, about 10 minutes, stirring occasionally. 
  2. In a medium-size bowl, place strawberries and pomegranate seeds. Pour molasses on top and gently fold to combine. Set aside. 
  3. In another medium-size bowl, combine pineapple, lemon juice, remaining 1 tablespoon agave, turmeric, and ground ginger. Gently fold to combine and set aside. 
  4. Into three serving bowls, divide rice pudding. Top with equal parts fruit mixture, crystallized ginger, coconut flakes. 
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