Chai Coconut Brown Rice Breakfast Pudding

This recipe for Chai Coconut Brown Rice Pudding is made with no refined sugars and so delicious, you can have dessert for breakfast! Using cooked brown rice make it extra easy, and the spices from the chai tea make it especially cozy.
Bowl of Chai Coconut Brown Rice Pudding with strawberries, raspberries, flaxseed, pecan nuts for breakfast.
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5 from 3 votes
Course Breakfast, Dessert, Snack
Cuisine American
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Calories 300kcal
Author Liren Baker


  • 1 cup light coconut milk , plus more for serving
  • 1/2 cup water
  • 3 tablespoons maple syrup
  • 1 bag chai tea
  • pinch kosher salt
  • 1 1/4 cup cooked brown rice
  • fresh berries for serving
  • hemp seeds for serving
  • nuts for serving


  • Combine the coconut milk, water, maple syrup, bag of chai tea and salt in a small saucepan. Set over medium heat and bring to a gentle boil.
  • Add the brown rice and lower the heat to a simmer. Cook, uncovered, for about 10-15 minutes, or until the rice has reached your desired consistency. The rice should be fluffy and creamy.
  • Serve with a drizzle of more coconut milk, fresh berries, hemp seed, nuts or your favorite toppings.


Calories: 300kcal | Carbohydrates: 52g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 90mg | Potassium: 163mg | Fiber: 2g | Sugar: 17g | Calcium: 45mg | Iron: 0.6mg
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