Breakfast Rice Pudding (Makes 6 1/2-cup servings)
- 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
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In a medium-size 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. Recipe from Foods That Fight Pain, by Neal Barnard, M.D. | 
