Reviewed: Oct. 16, 2009

Yum! I was looking for some sort of rice pudding to make with my brown rice leftovers- this is tasty!!! I didn't have cardamom so made it without, and even used fake maple syrup but it tastes delicious and smells up the house with wonderful yumminess. Great crunchy almond chunks. Love it!

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dabergmans

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Reviewed: Jun. 15, 2009

Stumbled upon this recipe while looking for vegetarian breakfast options. Perfect! After reading other reviews, I doubled both the water and the soy milk, and I was happy with it that way. It's not exactly a pudding consistency even then -- more like what my mom just called "rice and raisins" when I was a kid -- but it's so, so tasty and filling. I decided to reduce the cinnamon in subsequent batches and found that 1/2 tsp was plenty. Hmmm, I'm making myself hungry for it, just writing about it!

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Innkeeper Sue

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Reviewed: May 9, 2009

Used leftover brown rice, 1% milk (not soy), and almonds halved and toasted in a skillet. Served over chopped apple with a little extra milk. Really good.

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Apr. 1, 2009

A big favorite amongst the family. May have added more cinnamon to give it a richer flavor. I added about 1/3 cup of brown sugar and will add some more nutmeg. I also used some vanilla soy milk both to make it a bit creamer and to add some more flavor.

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Erin Haussler

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: North Bend, Washington, USA

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Reviewed: Feb. 21, 2009

This recipe was pretty good. A few substitutions I made were I used milk instead of soy milk and I used sugar-free maple syrup. It turned out comfortingly thick and creamy and made my kitchen smell wonderful. Thanks or the recipe!

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lilchef

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Reviewed: Jan. 10, 2009

This was really good and a nice change from the usual breakfast foods. Initally, I cooked the rice with two cups of water and a pinch of salt. I didn't have any soy milk but substituted whole milk (I needed to use it up). I substituted dried cherries for the raisins-it tasted really good with the cardamom. I also added nutmeg per another reviewer's recommendations. I will make this again. I wonder if this can be made ahead and reheated.

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JGERAS

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Reviewed: Jan. 9, 2009

Awesome! This is easy to make, fills you up. It's a great recipe to tweak, as well. I didn't have maple syrup, so I used a combo of molasses and honey which seemed fine. I also added chopped apples and dates to the raisins to add to the fiber and fruit content. I love to take it to work to nuke up for breakfast. Thanks for the recipe!

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JT

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 27, 2008

Excellent, Excellent breakfast. I was looking for something different that would be healthful. This is it. It was not too sweet (I cut the syrup down a little) and substantial enough for a big guy. I also used chopped walnuts which I enjoy and always have on hand.

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Ed

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2008

Love it! Can't use soy milk or nuts because my husband has allergies, so I used 1% cow's milk and omitted the nuts altogether. I think I might cut back just a little bit on the maple syrup next time - 1/4 a cup was just a little too sweet for my taste. I also left out the cardamom because I just couldn't find it in the pantry!! I'm excited to have something to do with our leftover rice - which happens a lot in our house after supper (this time it happened to be short grain brown rice) and I can't wait to share it with my son in the morning for breakfast. *I also agree with one of the other reviewers - to cook brown rice (unless it's 'instant') it will take 2 cups liquid for every cup of rice.

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 6, 2007

I add warm milk and honey just before serving.

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flor dania

Cooking Level: Intermediate

Home Town: San Borja, Lima, Peru

Living In: Katy, Texas, USA

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Reviewed: Sep. 15, 2007

SOOOO DELICIOUS!! I also used less cardamom than the recipe calls for and chopped walnuts instead of almonds...simply wonderful. I've never liked rice pudding before, to be honest, and thought I'd give it another go. I'm glad I found this recipe. Thanks!

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jo!

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Reviewed: Jul. 27, 2007

Perfect! I didn't have almonds so I subed walnut pieces and it turned out delicious. I'll be making this again and again!

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Alana

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 17, 2007

I'm not sure what went wrong with this recipe. It was lacking something. I thought it had quite a bit of potential. Not sure if I would make this again.

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RACHELDB

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Reviewed: Feb. 9, 2007

I think there might be a mistake in this recipe. The first step is to cook the brown rice. If you want to cook 1 cup of brown rice, you need to cook it in 2 cups of water (not 1 cup of water). I found that the cardamom was too strong in this recipe (and I like cardamom!). It might be that I used freshly ground cardamom, but either way, I would use 1/2 or 1/4 of what the recipe calls for next time. I might have to throw out the batch since the cardamom flavour is too overwhelming...

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SALLYCINNAMON

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Reviewed: Jun. 8, 2006

I am lactose intollerant and I miss puddings, this is a great recipe for me as I look into cooking with soy. I added craisins rather than the raisins and I eat it in place of oats. Thanks

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MAXW3LL

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Reviewed: Apr. 11, 2006

Now THAT was good! My kids wanted seconds. It was easy, too. Thanks! donna :o)

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Donna

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Reviewed: Jan. 6, 2006

I made it without the almonds and really liked it, but the brown rice takes awhile to soften so I just kept adding more soy milk.

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Lizzy

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Reviewed: 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!

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SUNSHINE98284

Cooking Level: Intermediate

Home Town: Sedro Woolley, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: 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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JENNIFEREBY

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Reviewed: Mar. 18, 2005

I thought that recipe was alright. I don't know if I just didn't add enough milk or what but I thought it was kind of dry. I guess I just prefer a more thick, creamy rice pudding.

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KOOKIEKRAZY8

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Rice and Raisin Breakfast Pudding

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