Zoomed in image of a bowl of Chocolate Cherry Breakfast Rice Pudding.

Chocolate Cherry Breakfast Rice Pudding

Start your day the rice way with our Chocolate Cherry Brown Rice Pudding! This warm breakfast rice pudding is packed with flavor and hearty enough to keep you fueled all day.

This recipe is a perfect for leftover rice, stars U.S.-grown short grain brown rice, and comes to us from our friend Hannah of @theconsciousnutritionist in partnership with USA Rice.

  • Serving Size
    1 bowl
  • Total Time
    10 min


  • 1 cup cooked short grain brown rice
  • 1 cup milk of choice 
  • ½ tsp vanilla extract
  • 3 tbsp flavorless collagen (for protein, and this step is optional)
  • 1 tbsp cocoa or cacao powder
  • 1 tbsp chia seeds
  • ½ cup sweet dark cherries (thawed from frozen)
  • optional sweetener of choice: 1-2 tbsp maple syrup or honey, or 3-4 drops of stevia 


  • Warm up a small/medium saucepan on medium low heat. Add 1 cup of your leftover short grain brown rice (this can be cold or warm).
  • Add 1 cup of your milk of choice to your saucepan.
  • Cook your rice and milk on medium. While the rice and milk mixture is warming up, add in vanilla extract, optional collagen powder, cocoa powder, chia seeds and sweetener of choice.
  • Cook until your pudding is warm and chia seeds have swelled slightly, about 5 minutes. 
  • Remove from heat and transfer to serving dish. Add your sweet cherries or other optional fruit like blueberries or raspberries.