Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Maple breakfast pudding

Maple breakfast pudding

8
Points®
Total Time
1 hr 5 min
Prep
5 min
Cook
50 min
Serves
4
Difficulty
Easy
This brown rice pudding makes a sweet and satisfying breakfast option. The raisins, orange and cinnamon are the perfect flavour combination to spice up your breakfast routine. Our tip? Add a little salt to smooth out the sweetness of the other ingredients.

Ingredients

Reduced-fat soy milk

2½ cup(s), (625ml), unsweetened

Brown rice, dry

¾ cup(s), (150g), long-grain vareity

Raisins

¼ cup(s), (40g) or dried cranberries

Maple syrup

3 tsp

Ground cinnamon

¾ tsp, plus 1 pinch extra, to serve

Orange rind

1 tsp, finely grated

Instructions

  1. Bring milk to the boil in a medium saucepan over medium-high heat.
  2. Stir in rice, raisins, maple syrup, cinnamon and a pinch of salt. Return to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for about 45 minutes or until rice is tender and milk is almost absorbed.
  3. Remove saucepan from heat. Stand, covered, for 10 minutes. Serve sprinkled with extra cinnamon and orange rind.

Notes

This breakfast pudding is delicious served warm or cold. Feel free to swap soy for your favourite milk. Any leftovers will keep in a container in the fridge for up to 3 days.

You might like

You might like