Guest guest Posted April 2, 2003 Report Share Posted April 2, 2003 BREAKFAST RICE PUDDINGSource: The Guild Free Comfort Food Cookbook (adapted)15 1/4 oz. can unsweetened crushed pineapple, undrained2 cups cooked short or medium grain rice, cooked12 oz. soy milk1/4 cup sweetener of choice1/4 tea. salt1/3 cup raisins1/2 cup soy yogurt, vanilla flavored Drain pineapple in a wire mesh sieve, reserving pineapple and juice separately. Combine juice, rice, soy milk, sugar, salt and raisins in a heavy medium saucepan, cook over low heat. Stir frequently, until mixture is thick and creamy. About 20 to 30 mins. Stir in pineapple and cook until hot. Spoon into bowls; top each serving with 2 T. soy yogurt.Serves 4 "The spirit of hospitality can thrive in the humblest circumstances. It's a matter of opening our lives to others. . .giving them the best we have to offer, but never allowing elaborate preparations to substitute for the sharing of the spirit of true hospitality." ~Emelie Barnes http://www.Christian-Vegan-Cookinghttp://www.AllNaturalSweetenerRecipeshttp://www.VeganMenusforHealthyLivinghttp://www. Quote Link to comment Share on other sites More sharing options...
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