Mexican-style rice pudding

1 servings

Ingredients

Quantity Ingredient
2½ cup Rice milk
2 cups Leftover white or brown rice; (cooked)
½ cup White sugar
¼ cup Dark raising
½ teaspoon Vanilla extract
1 Whole cinnamon stick; (NOT ground cinnamon)
1 Strip; (2-inch) of lime or orange peel.

Directions

I found this wonderful recipe in Jay Solomon's 150 Vegan Favorites and couldn't resist posting:

combine all ingredients. Cook over medium-low heat about 30-40 minutes or until mixture is thick. Stir frequently. Refrigerate about 1 hour before serving. Remove cinnamon stick and citrus peel before serving.

Laura's tip: If you use vanilla rice milk, you may find it necessary, as I did, to reduce the sugar and omit the vanilla.

Posted to fatfree digest by Laura Lawrence <laura_lawrence@...> on Nov 25, 1998, converted by MM_Buster v2.0l.

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