Rice and Raisin Breakfast Pudding recipe

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Ingredients

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

Nutrition Info

405.9 calories
carbohydrate: 68.9 g
cholesterol: : -
fat: 11.6 g
fiber: 6.1 g
protein: 10.2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 42.3 mg
sugar: 26.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

A good use for leftover rice. Can be served hot or cold.

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