150Vegan: Rice Pudding - with coconut

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* Exported from MasterCook *

 

Mexican Style Rice Pudding

 

Recipe By :Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories : New Import Rice

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups rice milk

2 cups cooked white or brown rice

1/2 cup granulated sugar

1/4 cup dark raisins

3 tablespoons grated sweetened coconut -- (3-4)

1/2 teaspoon vanilla extract

1 whole cinnamon stick

1 piece lime or orange peel -- (2-inch strip)

 

In a medium saucepan, combine the milk, rice, sugar, raisins, coconut, vanilla,

cinnamon stick, and lime peel. Cook over medium-low heat, stirring frequently,

until the rice is thick and the fruit is tender, about 30 minutes. Remove from

the heat and let cool slightly. Transfer the pudding to a bowl and refrigerate

for at least 1 hour before serving.

 

When ready to serve, remove the cinnamon stick and citrus peel and discard.

Spoon the rice pudding into bowls and serve at once. If desired, garnish each

bowl with a twist of lime or orange peel.

 

Source:

" 150 Vegan Favorites "

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Per Serving (excluding unknown items): 215 Calories; 3g Fat (12.0% calories from

fat); 5g Protein; 44g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 21mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other

Carbohydrates.

 

NOTES : Mexican rice puddings are often cooked with whole cinnamon sticks and

the peel of a citrus fruit. The combination of flavors Yields a flavorful

pudding with a fragrant nuance.

 

Nutr. Assoc. : 5062 2840 0 904680 5226 0 0 1009

 

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