Raisin-Studded Breakfast Rice Pudding

Total Time
12hrs 8mins
Prep 8 mins
Cook 12 hrs

This healthy breakfast provides lots of fiber and packs a delicious, filling taste, too! Recipe Source: Reader's Digest (Cook time includes overnight refrigeration)

Ingredients Nutrition

Directions

  1. Stir together all ingredients except almonds in a medium bowl and refrigerate overnight.
  2. Remove from fridge and microwave for 1 minute.
  3. Stir.
  4. Microwave two more times for 1 minute, stirring after each time.
  5. Stir in almonds.
  6. Serve and enjoy!

Reviews

(3)
Most Helpful

This was okay, but I find that rice pudding is better with vanilla instead of cinnamon. Next time I'd skip the almonds and use evaporated milk as opposed to regular.

haven't the slightest July 11, 2010

This is a great recipe for diabetics who are looking for something different for breakfast. I really enjoyed it! I also cut back on the milk and added more almonds than called for, for more protein, with good results.

mlllin9 July 07, 2010

Don't skip the raisins - they're the best part! The first time I made this it was a rice soup - there was way too much liquid. I'm not sure if this is because I used a multi-grain brown rice blend instead of regular brown rice. The second time I only used 1/4 cup of light vanilla soy milk and that was a better amount. It was done cooking after two minutes. I used a tablespoon of maple syrup instead of artificial sweetener. A great use for leftover brown rice!

FLKeysJen July 29, 2008

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