Dairy-Free Rice Pudding

Dairy-Free Rice Pudding

Make a homey dairy-free dessert that serves six!

Prep Time

35

Minutes

Total Time

40

Minutes

Makes

6

servings

3/4
cup uncooked regular long-grain white rice
1/3
cup raisins
4
cups vanilla soymilk
3
tablespoons packed brown sugar
1
teaspoon ground cinnamon
2
teaspoons vanilla
  1. In 3-quart saucepan, heat ingredients to boiling over medium heat, stirring occasionally; reduce heat to low.
  2. Cook uncovered 20 to 25 minutes, stirring frequently, until rice is tender; remove from heat. Cover; let stand 5 minutes.
  3. Serve warm or chilled with additional brown sugar and soymilk if desired. Cover; refrigerate any remaining pudding.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Company coming? Top the pudding with chopped fresh peaches, raspberries and toasted slivered almonds!
Variation
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:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 120mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 0g,
    • Sugars 18g),
  • Protein 6g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.