Recipe - Creamy Diaryless Rice Pudding T

4 cup Water
Three fourths cup White rice; (preferably
basmati)
1 qt Reducedfat soy milk
One half cup Maple syrup
1 teaspoon Ground cinnamon
1 teaspoon Vanilla
One fourth cup Currants or raisins
1 teaspoon 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 6oz 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 nonfat rice milk (reducing the total fat in
the recipe somewhat), and reduced the vanilla to One half teaspoon and the maple
syrup to One fourth 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