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Rice and Raisin Breakfast Pudding

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

15 m servings 406 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Combine rice, soy milk, raisins, almonds, maple syrup, cinnamon, and cardamom in a saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring frequently to prevent scorching, until thickened, 5 to 8 minutes. Spoon into 4 bowls.

Footnotes

  • Cook's Note:
  • Use white rice if preferred. Substitute other nuts for the almonds if desired.
  • Editor's Note:
  • If you don't have leftover cooked rice, cook 1 cup brown or white rice in 2 cups water for 45 minutes or 20 minutes, respectively.

Nutrition Facts


Per Serving: 406 calories; 11.6 g fat; 68.9 g carbohydrates; 10.2 g protein; 0 mg cholesterol; 42 mg sodium. Full nutrition

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Reviews

Read all reviews 76
  1. 94 Ratings

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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...

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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 good...works 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...