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This delicious gluten-free breakfast entrée 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. 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.
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2 cups cooked long-grain brown rice –we 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 tbsp golden flax meal –grind flax in your blender & keep in the freezer
1 1/2 tsp vanilla
1/2 tsp salt
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. Be sure and remove from plastic and put into glass bowl before defrosting.