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)
- 2⁄3 cup cooked brown rice
- 2⁄3 cup nonfat milk or 2⁄3 cup soymilk
- 2 tablespoons seedless raisins
- 1⁄2 teaspoon ground cinnamon
- artificial sweetener (optional)
- 1 tablespoon slivered almonds
- Stir together all ingredients except almonds in a medium bowl and refrigerate overnight.
- Remove from fridge and microwave for 1 minute.
- Microwave two more times for 1 minute, stirring after each time.
- Stir in almonds.
- Serve and enjoy!
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.
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.
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!