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Rice pudding

Ingredients

200 g white rice (or brown rice)
800 ml soy milk
4 tablespoon sugar
100 g red raisins
1/2 teaspoon salt
1/2 teaspoon vanilla extract, or too taste
1/4 teaspoon cinnamon powder
1/4 teaspoon nutmeg powder
1/2 teaspoon salt

Servings: 6



Recipe directions

In a boiling pan, add the soymilk and rice. Bring to boil and continue to boil over low heat for about 20 minutes or until the rice is very soft, while stirring occasionally. If you use brown rice the boiling time could take longer.
Add the sugar and raisins and cook for another 2 minutes longer, while stirring occasionally. Add vanilla extract and salt.
Pour the rice pudding into serving dishes. Sprinkle with nutmeg or cinnamon.
Serve the rice pudding immediately (hot) or cool down and serve cold.

Rice facts

Rice is a staple food for more than half the earth?s population and is mainly grown in Asian countries with a lot of rainfall. Rice is versatile and can be used as ingredient in many recipes. Whole rice is protected by a hull. To produce white rice or polished rice, this hull is mechanically removed. This de-hulling removes a lot of the rice nutrients, including vitamins and minerals. This is why white rice is often enriched with vitamins.
Rice consists mainly of starch (90 percent). The starch of long grain rice consists mainly of amylase. This type of starch will give a dry cooked rice. Medium and short grain rice contains a lot of amylopectin, which will give the rice a sticky consistency when cooked. Compared to other cereals, rice is a fair source of protein (6 to 7 percent). Rice is low in fat, contains no cholesterol and is free from gluten.

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