Rice Pudding recipe is from HEALTHY HEARTY HELPINGS: The No-Fuss Vegan Cookbook – Quick & Easy Delicious Recipes by Anne Dinshah. Available from AmericanVegan.org.
Low-fat, lower-calorie dessert
Makes 10 – 12 servings
¾ cup brown rice
1½ cup water
½ cup molasses
1½ cup soy milk
2 cups crushed pineapple (canned)
½ tsp. ginger
2 Tbsp. tahini
1 cup raisins
Additional soy milk (optional)
Wash rice, put it in a pot with the water. Bring to boil, then turn down and simmer about 45 minutes, or until the rice is cooked and water absorbed.
Stir in remaining ingredients. Put the mix in two loaf pans or casserole dish. Bake at 350 F for one hour.
Serve warm or cold in bowls. Pour additional soy milk around pudding, if desired.
Nutritional Information: 163 Kcal, carbohydrates: 35 g, protein: 2 g, fat: 2 g.
