Mexican-style rice pudding
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Rice milk |
| 2 | cups | Leftover white or brown rice; (cooked) |
| ½ | cup | White sugar |
| ¼ | cup | Dark raising |
| ½ | teaspoon | 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 Solomon's 150 Vegan Favorites and couldn't 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.
Laura's 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 <laura_lawrence@...> on Nov 25, 1998, converted by MM_Buster v2.0l.