Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

March 4, 2013

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plate_Small_question_mark.pngDo you know the difference between brown and white rice? White rice is created by removing the bran and germ portions of brown rice, which is why it is not a whole-grain. Choose brown rice to get all of the health benefits rice provides!


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Rice Pudding


Rice doesn’t only work with savory dishes; it is also delicious in this rice pudding, which can double as breakfast or dessert!

Makes 6, 1/2-cup servings


2 cups cooked Always Great 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.

Per serving (1/2 cup): 140 calories; 1.2 g fat; 0.2 g saturated fat; 7.4% calories from fat; 0 mg cholesterol; 2 g protein; 30.3 g carbohydrates; 10 g sugar; 2.5 g fiber; 26 mg sodium; 90 mg calcium; 0.5 mg iron; 0.4 mg vitamin C; 1 mcg beta-carotene; 0.5 mg vitamin E

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D

Please feel free to tailor PCRM recipes to suit your individual dietary needs.


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5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: