Creamy Soy Milk Sticky Rice Pudding

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* Exported from MasterCook *

 

Creamy Soy Milk Sticky Rice Pudding

 

Recipe By :Soy Desserts - Patricia Greenberg

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups whole vanilla soy milk

1 cup glutinous rice

2 cups whole soy milk

1 cup soy yogurt, plain or vanilla

1/2 cup sugar or light granulated cane juice

1/2 cup golden raisins

1 teaspoon ground cinnamon, for topping

 

In a large saucepan, combine the vanilla soy milk and rice and bring to a boil.

Lower the heat and simmer for 10 minutes.

 

Add the whole soy milk, yogurt, sugar, and raisins.

 

Bring to a second boil and lower the heat. Simmer for 15 minutes. Stir

occasionally to keep the mixture smooth.

 

Transfer the rice pudding to a glass baking pan and cool completely.

 

Refrigerate, wrapped in plastic, for 2 hours before serving. Sprinkle the

cinnamon on top.

 

This pudding will keep, wrapped, in the refrigerator for 2 days.

 

Description:

" This recipe is designed for a high-gluten, short-grain rice. I use

the traditional kind preferred for sushi. You can also use Arborio

rice, which is traditional for risotto. "

 

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Per Serving (excluding unknown items): 156 Calories; trace Fat (1.3% calories

from fat); 3g Protein; 36g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0