Title: Creamy Diaryless Rice Pudding
Categories: None
Yield: 1 Servings

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)

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"
on Dec 4, 1997