Maple breakfast pudding
1 hr 5 min
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.
Reduced-fat soy milk
2½ cup(s), (625ml), unsweetened
Brown rice, dry
¾ cup(s), (150g), long-grain vareity
¼ cup(s), (40g) or dried cranberries
¾ tsp, plus 1 pinch extra, to serve
1 tsp, finely grated
- Bring milk to the boil in a medium saucepan over medium-high heat.
- 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.
- Remove saucepan from heat. Stand, covered, for 10 minutes. Serve sprinkled with extra cinnamon and orange rind.
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.