Creamy Diaryless Rice Pudding

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Creamy Diaryless Rice Pudding Ingredients

4 c Water	1 ts Vanilla
3/4 c White rice; (preferably	1/4 c Currants or raisins
1 qt Reduced-fat soy milk	1 ts Freshly grated lemon peel
1/2 c Maple syrup	Sliced seasonal fruit;
1 ts Ground cinnamon

Instructions for Creamy Diaryless Rice Pudding

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, 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 Note: I used vanilla flavored non-fat rice milk (reducing the total fat in the recipe somewhat), and reduced the vanilla to 1/2 teaspoon and the maple syrup to 1/4 cup. Next time I think Ill try using arborio rice instead of basmati. I believe this is from _Vegetarian Feasts_ by Martha Rose Schulman, but I dont really recall. Posted to fatfree digest V97 #285 by "Lachman, Diane" on Dec 4, 1997

Main Ingredient: RiceCuisine: Uncategorized

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