Creamy diaryless rice pudding <t>

1 Servings

Ingredients

Quantity Ingredient
4 cups Water
¾ cup White rice; (preferably basmati)
1 quart Reduced-fat soy milk
½ cup Maple syrup
1 teaspoon Ground cinnamon
1 teaspoon Vanilla
¼ cup Currants or raisins
1 teaspoon Freshly grated lemon peel
Sliced seasonal fruit; (optional)

Directions

Bring the water to a boil in a heavy saucepan. Add the rice and simmer, uncovered, for 5 minutes. Drain the rice and return it to the pan with the soy milk, maple syrup, cinnamon, vanilla, currants or raisins, and lemon peel. Bring to a boil, then reduce the heat and simmer gently for 30 to 40 minutes, stirring often, until the pudding is thick and creamy. Serve warm or chill for at least 2 hours or overnight. If you like, garnish the rice pudding with strawberry slices or other fresh fruit.

Serves 4 Total time: 55 minutes Per 6-oz serving: 199 calories, 6.0 g protein, 3⅒ g fat, 37⅗ g carbohydrates, 4 g saturated fatty acids, 1.3 g polyunsaturated fatty acids, 6 g monounsaturated fatty acids, 0 mg cholesterol, 23 mg sodium, 2.9 g total dietary fiber

Note: I used vanilla flavored non-fat rice milk (reducing the total fat in the recipe somewhat), and reduced the vanilla to ½ teaspoon and the maple syrup to ¼ cup. Next time I think I'll try using arborio rice instead of basmati.

I believe this is from _Vegetarian Feasts_ by Martha Rose Schulman, but I don't really recall.

Posted to fatfree digest V97 #285 by "Lachman, Diane" <dlachman@...> on Dec 4, 1997

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