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Quick Rice Pudding
4 servings
This is a warm and satisfying dessert that's full of fiber and a great use for leftover cooked brown rice! Brown rice is an excellent source of protein, vitamins, and minerals.
Ingredients
Makes 4 Servings
- 1 1/2 c (350 mL) low-fat nondairy milk
- 1 tsp (5 mL) cornstarch or arrowroot powder
- 2 c (390 g) cooked brown rice
- 4 tbsp (60 mL) maple syrup
- 1/3 c (53 g) raisins
- 1/4 tsp (1/2 mL) cinnamon
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2.5 mL) almond extract
Directions
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Pour soy or any low-fat, nondairy milk in a medium saucepan and add the cornstarch.
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Add the rice, maple syrup, raisins, and cinnamon and cook over medium heat.
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Cook for 3 minutes, then remove from heat and add vanilla and almond extracts.
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Serve hot or cold.
Nutrition Facts
Per serving (1/4 recipe):
Calories: 254
Fat:
Saturated Fat: 1.8 g
Calories From Fat: 6.5%
Cholesterol: 0 mg
Protein: 5.7 g
Carbohydrate: 53.9 g
Sugar: 21.6 g
Fiber: 1.8 g
Sodium: 57 mg
Calcium: 142 mg
Iron: 2.4 mg
Vitamin C: 0.6 mg
Beta-Carotene: 1 mcg
Vitamin E: 1.3 mg
