Breakfast Rice Pudding

2 cups cooked brown rice
1 1/2 cups vanilla rice milk
3 tablespoons raisins
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

In a medium saucepan combine all ingredients and bring to a slow simmer. Cook uncovered, stirring occasionally, for about 20 minutes, or until thick. Serve hot or cold. 

Makes 6 1/2-cup servings

Nutritional information per 1/2-cup serving: 205 calories, 1 g fat, 3 g protein, 45 g carbohydrate, 169 mg sodium, 0 mg cholesterol

Recipe from The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D.

The Cancer Project News, Fall 2006

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