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.