Cinnamon Raisin Brown Rice Breakfast Pudding

We had some rice leftover in the fridge from the casserole that I made on Wednesday, so instead of oats, we have enjoyed brown rice pudding for breakfast in the morning. This recipe is simple and delicious!

Cinnamon Raisin Brown Rice Breakfast Pudding

A simple breakfast to prepare and a great way to use leftover brown rice. Simply heat and serve. A great alternative to oatmeal, while still starting off your day right with whole grains.

Serves one, multiply portions as needed


  • 1 1/4 cup cooked brown rice
  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon vanilla
  • 2 teaspoons pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons raisins


Place all of the ingredients together in a saucepan on medium heat. Cook until hot. Serve immediately.

6 thoughts on “Cinnamon Raisin Brown Rice Breakfast Pudding

  1. Mmm…very yummy. We make this sometimes, too, and it’s such a filling and nutritious breakfast (or anytime snack!)


  2. I have been eating rice that way for years. I grew up poor and my mom would make rice and raisins for a breakfast. I always save left over rice to heat with milk and sugar with a little apple pie spice. yumm


  3. Pingback: Favorite Fall Recipes | Live. Learn. Love. Eat.

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