Creamy Diaryless Rice Pudding
4 cups water
3/4 cup white rice (preferably basmati)
1 quart reduced-fat soy milk
1/2 cup maple syrup
1 tsp ground cinnamon
1 tsp vanilla
1/4 cup currants or raisins
1 tsp freshly grated lemon peel
sliced seasonal fruit (optional)
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
Per 6-oz serving: 199 calories, 6.0 g protein, 3.1 g fat, 37.6 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
Submitted by Julia
Cakes, Cookies, Pies & Desserts
Vegan and Vegetarian Dishes
RecipeBox Index
