While at the Kickstart Intensive Conference I attended last weekend, I tried this delicious rice pudding.
I’m generally not drawn to desserts, but everyone was raving about it, so I decided to try it. Let me just say there wasn’t any left when I was done. The chef who prepared it mentioned that making this dessert is a great way to use up leftover rice. Hope you’ll give it a try 🙂
Quick Rice Pudding
serves four
1 1/2 cups plain or vanilla soy milk
1 tsp. cornstarch or arrowroot
2 cups cooked brown rice
1/4 cup maple syrup
1/3 cup raisins
1/4 tsp cinnamon
1 tsp vanilla extract
1/2 tsp almond extract
Pour soy milk into a medium saucepan and stir in cornstarch or arrowroot. Add rice, maple syrup, raisins and cinnamon and bring to a simmer over medium heat.
Cook three minutes, then remove from heat and stir in vanilla and almond extracts. Serve hot or cold.
(Source: Eat Right, Live Longer by Neal Barnard, M.D.)
