Rice doesn’t only work with savory dishes; it is also delicious in this rice pudding, which can double as breakfast or dessert!
Makes six, half-cup servings
- 2 cups cooked Always Great Brown Rice
- 1 1/2 cups vanilla rice milk
- 3 tablespoons raisins
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
In a medium saucepan combine all ingredients and bring to a slow simmer. Cook uncovered, stirring occasionally, for about 20 minutes, or until thick. Serve hot or cold.
Check out other Recipes of the Week, courtesy of The Cancer Project or visit The American Institute for Cancer Research's Recipe Corner.