Rice Pudding with Berries

The Chinese often begin their day with a congee, or rice porridge. This breakfast rice, sweetened up with cinnamon and berries, is a great way to use up leftover rice. You can use any type of rice.

Serves 4



  • 2 cups brown rice, precooked
  • 1-1/2 teaspoons cinnamon
  • 1/2 cup almonds, slivered
  • 3 cups soymilk
  • 1/2 cup mixed berries

Mix all ingredients and simmer until thick, stirring constantly. Serve hot or cold and garnish with berries.

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Nutrition Information

Rice Pudding with Berries

Servings per Recipe: 4

Amount per Serving

Calories:  338

Calories from Fat:  96

Total Fat:  11g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  94mg

Carbohydrates:  52g

Dietary Fiber:  6g

Protein:  13g

Vitamin A:  0%

Vitamin C:  6%

Calcium:  9%

Iron:  14%

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