Brown Rice and Sultana Pudding
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Picture by:
BuckwheatQueen
A brown rice stovetop rice pudding. Gluten-free and dairy-free. Can be served hot or cold and is a great use for leftover rice.
Ingredients
Serves: 4
- 400ml water
- 200g uncooked brown rice
- 95g sultanas
- 4 tablespoons golden syrup
- 225ml unsweetened soy milk
- 60g toasted and chopped almonds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
Directions
Preparation:10min ›
Cook:55min ›
Ready in:1hour5min
- In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes, or until rice is tender.
- Drain the rice, then combine the cooked rice, sultanas, golden syrup, soy milk, almonds, cinnamon and cardamom in a pot. Bring to a boil over medium-high heat. Immediately reduce heat to low and simmer, stirring frequently, until thickened about 5 to 8 minutes. Spoon into bowls and serve.
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Reviews (1)
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Used leftover rice so this was pretty quick to make. I probably used more soy milk but otherwise, it is what it is-rice porridge and a pretty good breakfast. - 25 Feb 2010
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