Chilled Breakfast Fruity Rice
Students will love this delicious breakfast recipe! Vibrant berries and almonds are served with cool, creamy yogurt rice. Starring U.S.-grown brown long grain rice, this dish is sweet, colorful, and satisfying. And it’s a great way to utilize leftover rice!
This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).
- 3 pounds, 2 ounces rice, brown, long grain, regular, dry
(25 cups of cooked, long grain, brown rice)
- 3 quarts, ½ cup water
- 6 ¼ quarts yogurt, low fat, vanilla
- 3 pounds strawberries, fresh or frozen, sliced or diced
- 2 pounds blueberries, fresh or frozen
- 1 pound, 14 ounces cranberries, dried
- 1 cup almonds, sliced (optional)
- Combine rice and water into a 2-inch half-size steamtable pan. Stir to combine. Cover tightly. For 50 servings use 1 pan.
Oven Method: Cook in a 350 °F oven for 50 to 60 minutes.
Steamer Method: Cook in a steamer for 30 to 40 minutes.
- Remove from oven or steamer and let stand for 15 minutes.
- Remove cover; fluff rice with a fork. Chill thoroughly before combining with yogurt.
CCP: Hold cold, below 41 °F.
- Mix chilled, cooked rice and vanilla yogurt in a large container. Stir well.
CCP: Hold cold for service, below 41 °F.
- To assemble bowl, Portion ¾ cup rice/yogurt mixture. Add ⅛ cup strawberries, ⅛ cup blueberries, ⅛ cup dried cranberries and 1 teaspoon of almonds (optional).
One portion provides: 1 oz. eq. grain, 1 oz eq meat/meat alternate, ½ cup fruit
Recipe NotesYield/Volume: 4 quarts, 2 ½ cups creamy rice and yogurt mixture.
This can be served in a parfait cup.
This recipe is a good way to use leftover cooked rice.
Recipe source: Samantha Cowens-Gasbarro, Healthy School Recipes
- Calories 300
- Total Fat 3g
- Saturated Fat 1.5g
- Cholesterol 5mg
- Sodium 75mg
- Carbohydrates 62g
- Dietary Fiber 4g
- Protein 8g