Saucepan rice pudding with soy milk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 cup uncooked long grain white rice, like Jasmine 1 1/2 cups water, bottled spring or filtered1 tsp fine sea salt4 cups vanilla soy milk, divided1/3 cup white granulated sugar1 tsp ground cinnamon1 cup raisins
Combine the rice, water and sea salt in a medium to large heavy bottom saucepan over med heat. Bring to a boil, and let simmer over low heat for 5 to 6 minutes, or until all of the water has been absorbed. Note: Check frequently & stir occasionally to make sure the rice doesn't stick to bottom of pan when cooking the rice. Stir in 3 1/2 cups of the soy milk, sugar and cinnamon, bring to a boil, and cover with vented lid. Simmer over med-low heat until liquid about 15 to 20 minutes, until the rice is soft & most of the milk is absorbed. Remove from heat. Pour 1/4 cup of the remaining soy milk into a small bowl and whisk in cinnamon and raisins. Add mixture to rice on stove. Cook for additional five minutes until creamy. Then serve.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SHARRAHS84.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SHARRAHS84.
Nutritional Info Amount Per Serving
- Calories: 381.9
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 634.4 mg
- Total Carbs: 82.1 g
- Dietary Fiber: 3.6 g
- Protein: 8.8 g
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