Rice and Raisin Breakfast Pudding
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jessie
A good use for leftover rice. Can be served hot or cold.
Ingredients
1 cup water
3 cups cooked brown rice
1/2 cup raisins
1/4 cup real maple syrup
1 cup soy milk
1/2 cup toasted and chopped almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Instructions
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.
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