Rice and Raisin Breakfast Pudding Recipe - Allrecipes.com
Rice and Raisin Breakfast Pudding Recipe
  • READY IN 20 mins

Rice and Raisin Breakfast Pudding

Recipe by  

"A good use for leftover rice. Can be served hot or cold."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  1. Combine cooked rice, raisins, maple syrup, soy milk, almonds, cinnamon and cardamom. Bring to a boil over medium-high heat.
  2. Immediately reduce heat to low and simmer, stirring frequently to prevent scorching, until thickened, about 5 to 8 minutes. Spoon into bowls and serve.
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  • Editor's Note:
  • If you don't have leftover cooked rice, cook 1 cup brown rice in 2 cups water for 45 minutes; or cook white rice in 1 1/2 cups water for 20 minutes.

Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2010

Wonderful and definitely warms the tummy! I used skim milk instead of soy milk and I highly recommend using REAL maple syrup. I also used toasted walnuts instead of almonds, left out the cardamom and added some nutmeg as it pairs well with cinnamon. You could easily sub dried cranberries for the raisins - a great fall recipe!

Most Helpful Critical Review
Sep 29, 2010

The kids just didn't care for this. I ended up making it twice. I don't know if it's a typo or what but 1 cup of water is not enough to cook brown rice unless you want hard little bits. Of course I didn't think about that until after I had already made it. The next time I made it with white rice as I didn't have enough brown and it was just mediocre. Definitely not anything I would go out of my way to make again. Sorry

Jan 07, 2010

Oh my gosh, thank you so much for sharing this recipe! This is absolutely wonderful! I didn't have all the ingredients the recipe called for -- I used skim milk instead of soy, walnuts instead of almonds, and nutmeg instead of cardamom. Just delicious -- I can't say enough good things about this recipe. Not too sweet or rich -- it is just perfect.

Aug 27, 2003

Oooh...I had this today and it's SO good! Also added a dash of nutmeg, which was good...works well with white rice too, of course. Just a note - if the taste of soy milk bothers you (I can't stand the stuff), try rice milk, which is much milder and works just as well.

Feb 22, 2011

I am 76 years old and have eaten this (with many variations) since I was knee-high to a gnat. There ae so many ways you can vary it, and if it doesn't come out "right" it's because you didn't cook your rice right. Just because one person doesn't like a recipe does that make it bad. Food is all according to taste. You know, some like their foods spicy hot, others don't, etc. Adjust it to your taste or miss out on a good recipe!!

Sep 14, 2010

I used fat free milk, dried blueberries (I'm out of raisins right now) and my homemade sugar free maple syrup. My kids thought this was GREAT. Like having rice pudding for breakfast. No leftovers. NOTE: I did not cook the almonds in with the cereal, I stirred them in right before serving so they wouldn't be soggy. I'm going to try this with Craisins tomorrow. I think this would be good using fat free evaporated milk if I were going to pass this off as a low-calorie/low sugar rice pudding.

Dec 25, 2005

Yippee!!! I love rice pudding, but thought I'd have to give it up now that I'm making an effort to eat healthier. This is great with the brown rice and soy milk, and I loved the added crunch of almonds. I only used about 1/2 of the syrup called for, and I did end up having to add extra liquids, too. But this was yummy!!! Thank you for sharing!

Jun 25, 2005

I loved this!!!! I only used 3T of maple syrup. It did require addtional soy milk as it was kinda dry, but no big deal to add that as you cook it. Loved it!


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  • Calories
  • 406 kcal
  • 20%
  • Carbohydrates
  • 68.9 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 10.2 g
  • 20%
  • Sodium
  • 44 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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