Breakfast Rice Pudding

  • Yield 6 servings

Save leftover cooked brown rice for this easy, low-fat breakfast.


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


  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



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