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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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

405.9 calories; 10.2 g protein; 68.9 g carbohydrates; 0 mg cholesterol; 42.3 mg sodium. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2010
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! Read More
(99)

Most helpful critical review

Rating: 3 stars
09/29/2010
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 Read More
(10)
96 Ratings
  • 5 star values: 59
  • 4 star values: 24
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/17/2010
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! Read More
(99)
Rating: 5 stars
01/07/2010
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. Read More
(45)
Rating: 5 stars
08/27/2003
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. Read More
(42)
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Rating: 5 stars
02/22/2011
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!! Read More
(38)
Rating: 5 stars
09/14/2010
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. Read More
(24)
Rating: 5 stars
12/25/2005
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! Read More
(22)
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Rating: 5 stars
06/25/2005
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! Read More
(13)
Rating: 4 stars
01/13/2011
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 personal taste; a nice base to work off of. Thank you for sharing. Read More
(11)
Rating: 5 stars
01/14/2011
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 craisins instead of raisins a pinch of NuNatural Stevia Extract 2 cups almond milk (vanilla flavored) & 1 cup of water. I let it simmer awhile until it reduced quite a bit. I omitted the cardamom & added sliced raw almonds when I served it. Excellent & healthy! What a great idea -thank you! Read More
(11)
Rating: 3 stars
09/29/2010
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 Read More
(10)