Start your morning right with Megan's brown rice breakfast pudding!Subscribe to Megan: http://taste.md/1XQc0ARINGREDIENTS2 cups almond milk, unsweetened1 vanilla bean, halved and seeds scraped out1 tsp. vanilla extract1 cinnamon stick¼ tsp. fine sea salt¼ cup light brown sugar, packed3 cups cooked short grain brown rice, day old rice is best1 pint blueberries, organic1 pint raspberries, organic1 pint blackberries, organicToasted flaked coconut, for garnishRECIPEIn a large sauce pot combine the almond milk, vanilla bean pod and seeds, vanilla extract, cinnamon stick, salt and sugar. Bring to a simmer and cook for 20 minutes or until it reduces slightly.Next remove the cinnamon stick and vanilla bean and add in the cooked brown rice. Stir together and cook for another 10-15 minutes or until it’s thickened to your desired consistency. If you like it slightly looser cook it for less time, if you like a thicker pudding cook it longer.Scoop some into a shallow bowl, sprinkle with extra brown sugar and top with the berries and a sprinkling of coconut flakes.___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade