| 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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