Rice and Raisin Breakfast Pudding Recipe

Directions

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 to prevent scorching, until thickened, about 5 to 8 minutes. Spoon into bowls and serve.

Nutrition

Amount Per Serving (4 total)

Calories
406 cal
20%

Fat
11.6 g
18%

Carbs
68.9 g
22%

Based on a 2,000 calorie diet

Reviews (66)

Rate This Recipe

Jillian

Sep. 17, 2010

"Wonderful and definitely warms the tummy! I used skim milk instead of soy milk and I highly recommend using REAL maple syrup. I also used toasted walnuts instead of almonds, left out the cardamom and ..." See moreadded some nutmeg as it pairs well with cinnamon. You could easily sub dried cranberries for the raisins - a great fall recipe!"

Sabrina

Jan. 7, 2010

"Oh my gosh, thank you so much for sharing this recipe! This is absolutely wonderful! I didn't have all the ingredients the recipe called for -- I used skim milk instead of soy, walnuts instead of almo..." See morends, and nutmeg instead of cardamom. Just delicious -- I can't say enough good things about this recipe. Not too sweet or rich -- it is just perfect."

MARISTA

Aug. 27, 2003

"Oooh...I had this today and it's SO good! Also added a dash of nutmeg, which was good...works well with white rice too, of course. Just a note - if the taste of soy milk bothers you (I can't stand t..." See morehe stuff), try rice milk, which is much milder and works just as well."

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