Rice and Raisin Breakfast Pudding

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

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

3 cups cooked brown rice
1 cup soy milk
½ cup raisins
½ cup toasted and chopped almonds
¼ cup maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground cardamom

Time Details

PREP :

COOK : 10 mins

TOTAL : 15 mins

SERVING : 4

YIELD : 4 servings

Step 1

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.

Advertisement

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.