Brown Rice and Sultana Pudding

    1 hour 5 minutes

    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.


    Victoria, Australia
    3 people made this

    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

    Preparation:10min  ›  Cook:55min  ›  Ready in:1hour5min 

    1. 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.
    2. 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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    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