Maple breakfast pudding
1 hr 5 min
This comforting, sweetened rice pudding is a welcome, warming breakfast. It’s important to start with plain brown rice in order to let the flavor of the soy milk, raisins, maple syrup, and cinnamon shine. A little bit of salt helps balance the flavors and also brings out the sweetness of the other ingredients. Feel free to experiment with this recipe, swapping in other dairy and non-dairy milks, trying different sweeteners, and using different combinations of fresh and dried fruit. Try stirring in some fresh lemon, lime, or orange zest for a bright, citrusy punch or some chopped peanuts or pistachios for crunch.
Unsweetened plain soy milk
Uncooked long grain brown rice
¼ cup(s), or dried cranberries
- Bring soy milk to boil in medium saucepan over medium-high heat. Stir in rice, raisins, maple syrup, cinnamon, and salt. Return to boil. Reduce heat to low and cook, covered, until rice is tender and milk is almost absorbed, about 45 minutes.
- Remove saucepan from heat and let stand 10 minutes before serving.
- Per serving: 2/3 cup