| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | Vegetarian | 1 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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
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