INGREDIENTS

INSTRUCTIONS

In a large, heavy saucepan, bring the water and dried pineapple to a boil.
Cover, turn off the heat and let sit until the pineapple is soft, about 10
minutes. Remove the pineapple with a slotted spoon to a clean work surface.
When cool enough to handle, chop the pineapple coarsely or snip each ring
into seven or eight chunks. Set aside.
Return the water to a gentle boil and stir in the rum, if using, coconut,
cinnamon, salt, rice and pineapple bits. Add the soy milk and return to a
boil. Immediately reduce the heat to low (or the soy milk will froth up and
boil over), cover and simmer until the rice is very tender, about 25 to 30
minutes.
When rice is tender, turn off the heat. Give the mixture a good stir, and
let the pudding sit, uncovered, for a few minutes to cool and thicken
slightly.
Add maple syrup or another sweetener to taste, if desired. Sprinkle each
portion with a light dusting of cinnamon, if desired. Serve warm, at room
temperature or chilled.
Makes 6 servings; about 1 cup each.
From "The New Soy Cookbook" by Lorna Sass (Chronicle Books, $17.95) Tested
by Susan Selasky for the Free Press Test Kitchen
[221 calories (24% from fat), 6 grams fat (2 grams sat. fat), 36 grams
carbohydrate, 7 grams protein, 123 mg sodium, 0 mg cholesterol, 30 mg
calcium, 4 grams fiber.]
By SYLVIA RECTOR, Detroit <www.freepress.com> on Sep 09, 1998, converted by
MC_Buster.
Recipe by: THE NEW SOY COOKBOOK, Lorna Sass (1998)
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 12,
1998, converted by MM_Buster v2.0l.

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