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