Bowl of Chilled Breakfast Fruity Rice on a table.

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).

  • Servings


  • 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 Notes

Yield/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

Nutrition Facts

  • Calories 300
  • Total Fat 3g
  • Saturated Fat 1.5g
  • Cholesterol 5mg
  • Sodium 75mg
  • Carbohydrates 62g
  • Dietary Fiber 4g
  • Protein 8g