This is a modern spin on the Asian rice porridge breakfast with great western ingredients like maple syrup, rasins and almonds. It makes a great dessert too.
Wonderful and definitely warms the tummy! I used skim milk instead of soy milk and I highly recommend using REAL maple syrup. I also used toasted walnuts instead of almonds, left out the cardamom and added some nutmeg as it pairs well with cinnamon. You could easily sub dried cranberries for the raisins - a great fall recipe! - 17 Sep 2010 (Review from Allrecipes USA and Canada)
Oh my gosh, thank you so much for sharing this recipe! This is absolutely wonderful! I didn't have all the ingredients the recipe called for -- I used skim milk instead of soy, walnuts instead of almonds, and nutmeg instead of cardamom. Just delicious -- I can't say enough good things about this recipe. Not too sweet or rich -- it is just perfect. - 06 Jan 2010 (Review from Allrecipes USA and Canada)
Oooh...I had this today and it's SO good! Also added a dash of nutmeg, which was good...works well with white rice too, of course. Just a note - if the taste of soy milk bothers you (I can't stand the stuff), try rice milk, which is much milder and works just as well. - 07 Mar 2001 (Review from Allrecipes USA and Canada)