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Creamy Dairyless Rice Pudding
4 cups water
3/4 cup white rice (preferably basmati)
1 quart soy milk
1/2 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 to 1 teaspoon pure vanilla extract
1/4 cup currants or raisins
1 teaspoon freshly grated lemon peel
Bring the water to a boil in a heavy saucepan. Add the rice and
simmer, uncovered, for 5 minutes. Remove from the heat and allow
to sit for 5 minutes. Drain the rice and return it to the pan with
soy milk, maple syrup, cinnamon, vanilla, currants or raisins, and
lemon peel. Bring to a boil, then reduce the heat and simmer gently
for 30-40 minutes, stirring often, untill the pudding is thick and
creamy. Serve warm or chill for at least 2 hours or overnight.
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Rice Pudding 01