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

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.

from PCRM.org