Mexican-style Rice Pudding Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Rice milk,
2 cup: Leftover white or brown rice, (cooked)
1/2 cup: White sugar,
1/4 cup: Dark raising,
1/2 tsp: Vanilla extract,
1: Whole cinnamon stick, (NOT ground cinnamon)
1: Strip, (2-inch) of lime or orange peel.
Directions:
I found this wonderful recipe in Jay Solomons 150 Vegan Favorites and
couldnt resist posting:
combine all ingredients. Cook over medium-low heat about 30-40 minutes or
until mixture is thick. Stir frequently. Refrigerate about 1 hour before
serving. Remove cinnamon stick and citrus peel before serving.
Lauras tip: If you use vanilla rice milk, you may find it necessary, as I
did, to reduce the sugar and omit the vanilla.
Posted to fatfree digest by Laura Lawrence on
Nov 25, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
couldnt resist posting:
combine all ingredients. Cook over medium-low heat about 30-40 minutes or
until mixture is thick. Stir frequently. Refrigerate about 1 hour before
serving. Remove cinnamon stick and citrus peel before serving.
Lauras tip: If you use vanilla rice milk, you may find it necessary, as I
did, to reduce the sugar and omit the vanilla.
Posted to fatfree digest by Laura Lawrence
Nov 25, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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