Cherry breakfast rice pudding—to sweeten your mornings

This warming breakfast rice pudding with tasty cherries kickstarts your digestion and your morning. 


A warm breakfast, according to Ayurveda, is perfect for kick-starting your digestion. When the mornings are still on the colder side, a warm breakfast like oatmeal or a breakfast rice pudding can do wonders for your energy level throughout the day. The cherries are rich in fibre that aids digestion and the cacao nibs are packed with anti-inflammatory properties, antioxidants and nutrients. 


This yummy bowl does not only warm you up from the inside out, the preparation time invites you to take time in the morning and tune in with yourself. By doing, for example, a quick body scan during the making, you start your day in a conscious way, leaving you feeling grounded. And that’s not all... It’s a handy recipe for when you have leftover rice from the day before: use the already cooked rice and you can enjoy this warm deliciousness in less than 5 minutes.   


Cherries have a short season (from late spring to early summer). That’s why frozen cherries are used, they’re available in most big supermarkets. If you can’t find them, we suggest to use blueberries or strawberries instead. 

Recipe for 2 people 

Preparation time: 10 minutes 



  • 50 g pudding rice/dessert rice, preferably cooked the day before 
  • 50 g cherries (fresh or frozen, without pits) 
  • 350 ml almond milk (or nut milk of choice) 
  • Pinch of ground ginger 
  • Pinch of salt 
  • Maple syrup (to taste) 
  • 2 tsp cacao nibs 



  1. Cook the rice together with the cherries, the almond milk, the ground ginger and the salt over a low to medium heat.
  2. Stir occasionally with a wooden spoon to make sure that the rice doesn’t stick to the bottom of the pan.
  3. With cooked rice, 5 to 10 minutes is enough to see the ingredients transform into a pudding-like mixture. If you haven’t cooked the rice before, use uncooked dessert rice and cook everything for 30 to 45 minutes.
  4. Remove from the heat and divide into bowls.
  5. Drizzle the breakfast rice pudding with a splash of maple syrup and a scattering of cacao nibs.
Winnie Verswijvel

Winnie Verswijvel

Trading her psychology books for cookbooks, Winnie Verswijvel now creates recipes and writes culinary articles for various clients. A woman of many talents, she also doubles as a food stylist and steps behind the camera to shoot pictures of the delicious plates she makes.  

This Flemish food lover fell in love with Amsterdam, where she has been turning her kitchen upside down for several years now. Often found strolling local markets carrying a huge pile of vegetables, Winnie does not shy away from a little spice and is always on the lookout for surprising flavours.