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Quick Rice Pudding

This is a warm, filling dessert that’s filled with health-promoting fiber and isn’t overly sweet. Brown rice is an excellent source of protective soluble fiber as well as the protein, vitamins, and minerals that are lost in milling white rice.


Makes 4 servings

1 1/2 cups plain or vanilla soymilk
1 teaspoon cornstarch or arrowroot powder
2 cups cooked brown rice
1/4 cup maple syrup
1/3 cup raisins
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract


Pour soy milk into a medium saucepan and stir in cornstarch or arrowroot powder. Add rice, maple syrup, raisins, and cinnamon and bring to a simmer over medium heat.

Cook 3 minutes, then remove from heat and stir in vanilla and almond extracts.

Serve hot or cold.

Nutrition Information | Per serving (1/4 recipe):

calories: 254; fat: 1.8 g; saturated fat: 0.3 g; calories from fat: 6.5%; cholesterol: 0 mg; protein: 5.7 g; carbohydrate: 53.9 g; sugar: 21.6 g; fiber: 1.8 g; sodium: 57 mg: calcium: 142 mg; iron: 2.4 mg; vitamin C: 0.6 mg; beta-carotene: 1 mcg; vitamin E: 1.3 mg

Recipe by Jennifer Raymond M.S., R.D. found in Eat Right, Live Longer by Neal Barnard, M.D.

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{ 1 comment… add one }
  • I love Rice pudding. Your recipe sounds delicious. Can’t wait to try it. You always have some really good recipes. Thanks Daniel.

    Peace & Healthy Blessings,

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