Rice pudding

[Guest guest]

Rice pudding

Can be made ahead and served cold.

4 Cups water

3/4 cup white rice (preferably basmati)

1 qt. reduced fat or 1% soy milk

1/2 cup pure maple syrup

1 tsp.. ground cinnamon

1 teasp. pure vanilla extract (grain free)

1/4 cup currants or raisins

1 teasp. freshly grated lemon peel.

Bring water to boil in heavy saucepan. Add rice and simmer, uncovered, for 5

minutes. Remove from heat and allow to sit for 5 minutes. Drain 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 or more, stirring often, until pudding is thick and

creamy. Serve warm or chill for at least 2 hours or overnight.

Lynda