Rice and Raisin Breakfast Pudding66 Reviews
- Prep: 15 min
- Cook: 5 min
- Ready In: 20 min
“A good use for leftover rice. Can be served hot or cold.” - by Jessie
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 406 cal
- 11.6 g
- 68.9 g
Based on a 2,000 calorie diet
Reviews (66)Rate This Recipe
"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!"
"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."
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