Vanilla rice pudding (adapted)

Yield: 4 servings

Measure Ingredient
2 cups Cooked brown rice or white rice
8 ounces Fat free vanilla yogurt
½ cup Raisins
2 tablespoons Log Cabin reduced calorie syrup
½ teaspoon Ground cinnamon

If using freshly cooked rice, cool for 5 minutes in pan, then stir in remaining ingredients. If using left over rice, warm in microwave, then stir in remaining ingredients. Pack into custard cups or a serving bowl and serve warm or cold.

The original recipe used lowfat vanilla yogurt and maple syrup.

Recipe by: Vegetarian Times Magazine, June 1999 Posted to fatfree digest by Kathleen <schuller@...> on May 25, 1999, converted by MM_Buster v2.0l.

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