Rice and Raisin Breakfast Pudding

Rice and Raisin Breakfast Pudding A good use for leftover rice. Can be served hot or cold.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 10 mins

    TOTAL : 15 mins

    SERVING : 4

    YIELD : 4 servings

  • Combine rice, soy milk, raisins, almonds, maple syrup, cinnamon, and cardamom in a saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring frequently to prevent scorching, until thickened, 5 to 8 minutes. Spoon into 4 bowls.


Per Serving: 406 calories; protein 10.2g; carbohydrates 68.9g; fat 11.6g; sodium 42.3mg. Use white rice if preferred. Substitute other nuts for the almonds if desired.