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Rice and Raisin Breakfast Pudding

Rice and Raisin Breakfast Pudding

"A good use for leftover rice. Can be served hot or cold."
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20 m servings 406 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 68.9g
  • 22%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 75
  1. 92 Ratings

Most helpful positive review

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 cardamo...

Most helpful critical review

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 cours...

Most helpful
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Least positive

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 cardamo...

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 o...

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

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 co...

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 leftover...

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 ...

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!

This is very good, a nice change from our usual breakfast fare. I used left-over rice from the night before and low-fat milk for the soy milk. This recipe can easily be adjusted to your perso...

I made a lot of changes to this recipe but I really wanted to leave a review because I love the result! First, you need 2 cups of water to 1 cup of rice. After the rice was tender I added crai...

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