Try this Mexican-Style Rice Pudding recipe, or contribute your own.
Suggest a better descriptionI found this wonderful recipe in Jay Solomons 150 Vegan Favorites and couldnt 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. Lauras 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
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1205 | ||
Calories from Fat: 14 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 31.5mg | 1 % | |
Potassium 123.5mg | 3 % | |
Total Carbohydrate 303.8g | 89 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 303.8g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1205
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