Breakfast Rice Pudding
- Yield 6 servings
Save leftover cooked brown rice for this easy, low-fat breakfast.
Ingredients
- 2 cups cooked brown rice
- 1 1/2 cups vanilla rice milk
- 3 tablespoons raisins
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
Instructions
- 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
