Rice and raisin breakfast pudding

Rice and raisin breakfast pudding

69saves
1hr5min


101 people made this

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

Jessie

Ingredients
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

Method
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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Reviews (7)

ttttt
by
1

sooo tasty..tasted very indulgent,, its like having pudding for breakfast - 19 Apr 2009

ttttt
by
0

Used different ingredients. I agree! I needed to add a touch more milk to loosen it up a bit - 19 Apr 2009

Tammy
by
0

Altered ingredient amounts. I loved this!!!! I only used 3T of maple syrup. It did require addtional soya milk as it was kinda dry, but no big deal to add that as you cook it. Loved it! - 24 Jul 2008

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