Make a homey dairy-free dessert that serves six!
cup uncooked regular long-grain white rice
cups vanilla soymilk
tablespoons packed brown sugar
teaspoon ground cinnamon
In 3-quart saucepan, heat ingredients to boiling over medium heat, stirring occasionally; reduce heat to low.
Cook uncovered 20 to 25 minutes, stirring frequently, until rice is tender; remove from heat. Cover; let stand 5 minutes.
Serve warm or chilled with additional brown sugar and soymilk if desired. Cover; refrigerate any remaining pudding.
Company coming? Top the pudding with chopped fresh peaches, raspberries and toasted slivered almonds!
To make Quick Brown Rice Pudding, follow directions above—except substitute 2 cups uncooked instant brown rice for the white rice and decrease soymilk to 3 cups. Heat all ingredients to a rolling boil. Cover; reduce heat to medium-low and simmer 10 to 12 minutes or until most of the soymilk is absorbed and rice is tender. Remove from heat; let stand 5 minutes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.