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Breakfast Rice Pudding

Makes 6 1/2-cup servings

2 cups cooked Always Great Brown Rice
1 1/2 cups vanilla rice milk
3 tablespoons raisins
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

In a medium saucepan combine all ingredients and bring to a slow simmer. Cook uncovered, stirring occasionally, for about 20 minutes, or until thick. Serve hot or cold.

Per 1/2-cup serving

  • Calories: 140
  • Fat: 1.2 g
  • Saturated Fat: 0.2 g
  • Calories from Fat: 7.4%
  • Cholesterol: 0 mg
  • Protein: 2 g
  • Carbohydrates: 30.3 g
  • Sugar: 10 g
  • Fiber: 2.5 g
  • Sodium: 26 mg
  • Calcium: 90 mg
  • Iron: 0.5 mg
  • Vitamin C: 0.4 mg
  • Beta Carotene: 1 mcg
  • Vitamin E: 0.5 mg

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.