Creamy Rice Pudding
Here’s a healthy spin on me dear old Mom’s classic dessert. Short-grain rice gives the pudding a creamy texture.
4 cups (1 L) organic soy milk
3/4 cup (175 mL) organic shortgrain brown rice
1/3 cup (75 mL) brown sugar
1/4 cup (60 mL) organic raisins or currants
1/4 cup (60 mL) organic dried cranberries
1 tsp (5 mL) cinnamon
- In a medium saucepan, stir together the soy milk and the rice. Bring the mixture to
a boil, cover, reduce heat to medium-low, and simmer. Stir occasionally. Cook
until the rice is tender, about 60 minutes. - Stir in the brown sugar, raisins, dried cranberries, and cinnamon. Continue stirring until the pudding becomes creamy in consistency. Remove from heat. Let sit
covered for 15 minutes. - Don’t be tempted to skip the 15-minute timeout; it really makes the dessert creamy. Stir once more and serve warm. Makes eight 1/2-cup (125 mL) servings.
Each 1/2-cup (125 mL) serving contains:
170 calories, 1.5 g total fat, 0 g sat fat, 50 mg sodium, 37 g cholesterol, 2 g fibre, 4 g protein.
Source: Ultimate Foods for Ultimate Health and Don’t Forget the Chocolate! by Liz Pearson, RD, and Mairlyn Smith, HEc (Whitecap Books, 2007)
source: "Comfort Foods", alive #303, January 2008
Creamy Rice Pudding
Liz Pearson, RD and Mairlyn Smith, HEc
Recipes from Ultimate Foods for Ultimate Health (...and don't forget the chocolate!) by Mairlyn Smith, PHEc, and Liz Pearson, RD (Whitecap, 2007)
