Saucepan rice pudding with soy milk

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Saucepan rice pudding with soy milk calories by ingredient
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Introduction

Only when you have a sweet tooth and always check the calories before making and decide whether or not it's worth it. Only when you have a sweet tooth and always check the calories before making and decide whether or not it's worth it.
Number of Servings: 4

Ingredients

    3/4 cup uncooked long grain white rice, like Jasmine 
    1 1/2 cups water, bottled spring or filtered
    1 tsp fine sea salt
    4 cups vanilla soy milk, divided
    1/3 cup white granulated sugar
    1 tsp ground cinnamon
    1 cup raisins

Directions

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.

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