Dessert

Saucepan rice pudding with soy milk is for Dessert.

Saucepan rice pudding with soy milk takes 5 minutes to prepare.

Saucepan rice pudding with soy milk takes 25 minutes to cook.

Saucepan rice pudding with soy milk makes 4 servings.

The ingredients for Saucepan rice pudding with soy milk are:

3/4 cup uncooked long grain white rice, like Jasmine?
1 1/2 cups water, bottled spring or filtered
1 tsp fine sea salt
4 cups vanilla soy milk, divided
1/3 cup white granulated sugar
1 tsp ground cinnamon
1 cup raisins

Here is how you make Saucepan rice pudding with soy milk:

Combine the rice, water and sea salt in a medium to large heavy bottom saucepan over med heat. Bring to a boil, and let simmer over low heat for 5 to 6 minutes, or until all of the water has been absorbed. Note: Check frequently & stir occasionally to make sure the rice doesn't stick to bottom of pan when cooking the rice. Stir in 3 1/2 cups of the soy milk, sugar and cinnamon, bring to a boil, and cover with vented lid. Simmer over med-low heat until liquid about 15 to 20 minutes, until the rice is soft & most of the milk is absorbed. Remove from heat. Pour 1/4 cup of the remaining soy milk into a small bowl? and whisk in cinnamon and raisins. Add mixture to rice on stove. Cook for additional five minutes until creamy. Then serve.Serving Size: serves 4Number of Servings: 4Recipe submitted by SparkPeople user SHARRAHS84.

The nutritional information for Saucepan rice pudding with soy milk is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 381.9

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 634.4 mg
• Total Carbs: 82.1 g
• Dietary Fiber: 3.6 g
• Protein: 8.8 g

The dietary needs meet for Saucepan rice pudding with soy milk is Vegan