Free Recipe Creamy Diaryless Rice Pudding
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Creamy Diaryless Rice Pudding Recipe
4 c Water
3/4 c White rice; (preferably
-basmati)
1 qt Reduced-fat soy milk
1/2 c Maple syrup
1 ts Ground cinnamon
1 ts Vanilla
1/4 c Currants or raisins
1 ts Freshly grated lemon peel
Sliced seasonal fruit;
-(optional)
Creamy Diaryless Rice Pudding Preparation
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 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@path.org> on Dec 4, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Creamy Diaryless Rice Pudding?
If you know a better Creamy Diaryless Rice Pudding