Gluten-Free Creamy Breakfast Rice Pudding

Ingredients

• 1 teaspoon butter
• 1/4 cup milk
• 1/3 cup cooked rice
• 1 1/2 tablespoons ground golden flax seeds
• 1 tablespoon dried cranberries
• 1/2 teaspoon light agave nectar
• 1 teaspoon apricot fruit spread
• 3 tablespoons plain yogurt
• 6 whole dry roasted almonds (optional)
• 2 tablespoons raw pumpkin seeds (optional)

Directions

1. 1

   Heat butter and rice in a small saucepan over medium-low heat for about 30 seconds.

2. 2

   Add milk and stir to mix, then add ground flaxseed and stir to mix for about 30 seconds.

3. 3

   As the mixture begins to heat up, add the dried cranberries, the agave nectar and the fruit spread. Mix well.

4. 4

   Allow the pudding to heat through until the rice and flaxseed have absorbed the milk. The mixture will become thick and creamy.

5. 5

   Remove the pan from heat, scoop pudding into a bowl, and garnish with almonds, pumpkin seed kernels, and plain yogurt to taste.

6. 6

   Feel free to substitute raisins for dried cranberries or other nuts/seeds for the topping. This would also be good with strawberry or blackberry fruit spread.