Breakfast Rice Pudding

  • Yield: 6 servings


2cups cooked brown rice
1 1/2cups vanilla rice milk
3tablespoons raisins
2tablespoons maple syrup
1teaspoon vanilla extract
1/4teaspoon cinnamon


  1. 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. Makes about 3 cups.

Recipe reprinted with permission from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D., courtesy of The Cancer Project

Nutritional Info *per serving

  • Calories 140
  • Fat 1.2g
  • Saturated Fat 0.2g
  • Cholesterol 0mg
  • Sodium 26mg
  • Carbohydrate 30.3g
  • Fiber 2.5g
  • Sugars 10g
  • Protein 2g