Rice and raisin breakfast pudding

    Rice and raisin breakfast pudding

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    About this recipe: A good use for leftover rice. Can be served hot or cold.

    Serves: 4 

    • 400ml (14 fl oz) water
    • 200g (7 oz) uncooked brown rice
    • 85g (3 oz) sultanas
    • 4 tablespoons maple syrup
    • 225ml (8 fl oz) unsweetened soya milk
    • 60g (2 oz) toasted and chopped almonds
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cardamom

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes, or until rice is tender.
    2. In a medium saucepan, combine cooked rice, sultanas, maple syrup, soya milk, almonds, cinnamon and cardamom. Bring to a boil over medium-high heat. Immediately reduce heat to low and simmer, stirring frequently, until thickened about 5 to 8 minutes. Spoon into bowls and serve.
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