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Quick Rice Pudding

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.)








By seedthrower1

I'm passionate about helping people realize that God wants to make something new of them and bring about a permanent transformation in their lives: body, mind, and spirit.

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