Rice and Raisin Breakfast Pudding |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
Directions:
1. Combine cooked rice, raisins, maple syrup, soy milk, almonds, cinnamon and cardamom. Bring to a boil over medium-high heat.
2. 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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