CREAMY DREAMY RICE PUDDING (NON-DAIRY)
This is an adaptation of my grandmother's rice pudding which I fondly remember. It is non-dairy and naturally sweetened, for my darling husband. It is a creamy dreamy warm after school treat on a cold winter day. A big favourite in my house, I know you'll love it as much as we do. Try flavoured soy beverages for a taste variation, just cut back or omit the maple syrup, vanilla and spices as required.
Provided by Meringue
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the water and rice together on medium heat until the rice releases its starch and becomes creamy.
- Add 1 cup soy milk and the maple syrup. Simmer, stirring frequently until most of the soy milk is absorbed, and the rice is bubbly and thick (about 7 minutes).
- Add second and third cups of soy milk in the same manner as the first, continuing to stir frequently.
- When the pudding has reached the desired creaminess (about 5 minutes following last soy milk addition), remove from heat and add the vanilla and spices.
- Ladle into serving bowls and sprinkle with cinnamon.
- The pudding may be eaten warm or cold, and will firm up a little as it cools.
- Store covered in the refrigerator up to two days, if it lasts that long.
- Enjoy!
Nutrition Facts : Calories 222, Fat 2.6, SaturatedFat 0.4, Sodium 70.3, Carbohydrate 41.9, Fiber 2.8, Sugar 8.8, Protein 7.7
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