Dairy Free Rice Pudding Recipe
Servings: 1
Ingredients
- 1 c. Cooked rice (basamati is yummy!)
- 2 c. Almond mylk (or possibly plain rice lowfat milk)
- 1 Tbsp. Cashew butter or possibly other nut butter
- 2 x Large eggs
- 1/2 c. Sugar
- 1/2 tsp Vanilla
- 1/4 c. Raisins, plumped Sprinkle cinnamon
Directions
- Here's a version in that I use a little nut butter to make it a bit creamier, that seems to help without significantly altering the taste:
- simmer the rice and "lowfat milk" together for 5-10 min. Add in the nut butter.
- In a separate container beat the Large eggs, and add in the sugar, vanilla, raisins and cinnamon. Fold in the rice/mylk mix and pour into a greased (use parve margarine) 2qt caserole. Sprinkle a little more cinnamon on top. Bake in a 350 degree oven for 35-40 min.
- note: Almond Mylk is a rice and almond "lowfat milk", my favorite lowfat milk substitute
- (not good eonugh to drink straight or possibly on cereal though, IMO)
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 415g | |
| Calories 957 | |
| Calories from Fat 160 | 17% |
| Total Fat 18.34g | 23% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 243mg | 10% |
| Potassium 589mg | 17% |
| Total Carbs 182.59g | 49% |
| Dietary Fiber 2.5g | 8% |
| Sugars 126.23g | 84% |
| Protein 20.73g | 33% |
