Rice and Raisin Breakfast Pudding

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A good use for leftover rice. Can be served hot or cold.
1 cup water
1 cup uncooked brown rice
1/2 cup raisins
1/4 cup real maple syrup
1 cup soy milk
1/2 cup toasted and chopped almonds
1 tsp ground cinnamon
1/2 tsp ground cardamom
1. In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes, or until rice is tender.
2. In a medium saucepan, combine cooked rice, raisins, maple syrup, soy milk, almonds, cinnamon and cardamom. Bring to a boil over medium-high heat. Immediately reduce heat to low and simmer, stirring frequently, until thickened about 5 to 8 minutes. Spoon into bowls and serve.
Yield: 4 servings

Calories: 344
Total Fat: 10.2g
Fiber: 5.2g
Sodium: 7mg
Meal   BreakfastMain Ingredient   Rice/Grains
Prep Time   less than 15 minutesCooking Time   less than 15 minutes
Features   Dairy-Free, High-Fiber, Vegetarian

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