Mexican-style Rice Pudding

When the Word of God is not set up as the supreme authority, division is inevitable. Such happens even in evangelical churches, when pastors and other leaders begin substituting their own ideas for the truths of Scripture. The substitution is seldom intentional, but it will always happen when the Bible is neglected. A Bible that is not studied carefully cannot be followed carefully. And where it is not followed there will be division, because there will be no common ground for beliefs and practices. When the truth of Scripture is not the sole authority, men's varied opinions become the authority.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican		1	Servings

INGREDIENTS

2 1/2	c	Rice milk
2	c	Leftover white or brown
		rice cooked
1/2	c	White sugar
1/4	c	Dark raising
1/2	t	Vanilla extract
1		Whole cinnamon stick, NOT
		ground cinnamon
1		Strip, 2-inch of lime or
		orange peel.

INSTRUCTIONS

I found this wonderful recipe in Jay Solomon's 150 Vegan Favorites and
couldn't 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. Laura's 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
<laura_lawrence@yahoo.com>  on Nov 25, 1998, converted by MM_Buster
v2.0l.

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”