Rice Pudding Desserts Recipes - How Foods Fight Cancer
MAKES 6 SERVINGS
Jasmine or basmati rice works especially well in this pudding. Serve it as a low-fat treat or dessert; it can even make a great breakfast.
2 cups water
1 cup white rice (preferably jasmine or basmati)
1⁄4 teaspoon salt
11⁄2 cups fortified soymilk or other nondairy milk
1⁄3 cup maple syrup or agave syrup
2 tablespoons unsweetened shredded dried coconut
1⁄2 teaspoon vanilla extract
1⁄2 cup golden raisins or chopped dried apricots
1. Combine the water, rice, and salt in a medium saucepan. Cover and simmer over low heat for 15 minutes. Check occasionally and add a small amount of water, if necessary, to prevent sticking.
2. Stir in the soymilk, syrup, coconut, and vanilla extract. Cover and cook over low heat for about 20 minutes, until thickened. Stir in the raisins. Serve warm or thoroughly chilled.
3. Stored in a covered container in the refrigerator, leftover Rice Pudding will keep for up to 3 days.
PER SERVING: 250 calories; 2 g fat; 0.8 g saturated fat; 7.4% calories from fat; 0 mg cholesterol; 5.1 g protein; 53.4 g carbohydrate; 20.1 g sugar; 1.5 g fiber; 142 mg sodium; 103 mg calcium; 2.2 mg iron; 0.5 mg vitamin C; 1 mcg beta-carotene; 0.9 mg vitamin E