Rice and Raisin Breakfast Pudding

Rice and Raisin Breakfast Pudding
  • 3 cups cooked brown rice
  • 1 cup soy milk
  • 1/2 cup raisins
  • 1/2 cup toasted and chopped almonds
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom


  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.

04/01/2018
Rice and Raisin Breakfast Pudding, recipe PT15M PT1H 5 455 calories

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