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.
