Raisin-Studded Breakfast Rice Pudding
"This healthy breakfast provides lots of fiber and packs a delicious, filling taste, too!
Recipe Source: Reader's Digest
(Cook time includes overnight refrigeration)"
photo by FLKeysJen
- Ready In:
- 12hrs 8mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 2⁄3 cup cooked brown rice
- 2⁄3 cup nonfat milk or 2/3 cup soymilk
- 2 tablespoons seedless raisins
- 1⁄2 teaspoon ground cinnamon
- artificial sweetener (optional)
- 1 tablespoon slivered almonds
directions
- Stir together all ingredients except almonds in a medium bowl and refrigerate overnight.
- Remove from fridge and microwave for 1 minute.
- Stir.
- Microwave two more times for 1 minute, stirring after each time.
- Stir in almonds.
- Serve and enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was okay, but I find that rice pudding is better with vanilla instead of cinnamon. Next time I'd skip the almonds and use evaporated milk as opposed to regular. -
This is a great recipe for diabetics who are looking for something different for breakfast. I really enjoyed it! I also cut back on the milk and added more almonds than called for, for more protein, with good results. -
Don't skip the raisins - they're the best part! The first time I made this it was a rice soup - there was way too much liquid. I'm not sure if this is because I used a multi-grain brown rice blend instead of regular brown rice. The second time I only used 1/4 cup of light vanilla soy milk and that was a better amount. It was done cooking after two minutes. I used a tablespoon of maple syrup instead of artificial sweetener. A great use for leftover brown rice!
Tweaks
-
This was okay, but I find that rice pudding is better with vanilla instead of cinnamon. Next time I'd skip the almonds and use evaporated milk as opposed to regular.
-
Don't skip the raisins - they're the best part! The first time I made this it was a rice soup - there was way too much liquid. I'm not sure if this is because I used a multi-grain brown rice blend instead of regular brown rice. The second time I only used 1/4 cup of light vanilla soy milk and that was a better amount. It was done cooking after two minutes. I used a tablespoon of maple syrup instead of artificial sweetener. A great use for leftover brown rice!
