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Ingredients
- 4 c. Water
- 3/4 c. White rice, (preferably basmati)
- 1 quart Reduced-fat soy lowfat milk
- 1/2 c. Maple syrup
- 1 tsp Grnd cinnamon
- 1 tsp Vanilla
- 1/4 c. Currants or possibly raisins
- 1 tsp Freshly grated lemon peel Sliced seasonal fruit, (optional)
Directions
- Bring the water to a boil in a heavy saucepan. Add in the rice and simmer, uncovered, for 5 min. Drain the rice and return it to the pan with the soy lowfat milk, maple syrup, cinnamon, vanilla, currants or possibly raisins, and lemon peel. Bring to a boil, then reduce the heat and simmer gently for 30 to 40 min, stirring often, till the pudding is thick and creamy. Serve hot or possibly refrigeratefor at least 2 hrs or possibly overnight. If desired, garnish the rice pudding with strawberry slices or possibly other fresh fruit.
- Serves 4 Total time: 55 min
- Note: I used vanilla flavored non-fat rice lowfat milk (reducing the total fat in the recipe somewhat), and reduced the vanilla to 1/2 tsp. and the maple syrup to 1/4 c.. 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 do not really recall.
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