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Dairyless Rice Pudding
Source: dLife

Creamy rice pudding made with soy milk, maple syrup and currants.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 167.6
Total Carbs 36.3 g
Dietary Fiber 1.8 g
Sugars 18.3 g
Total Fat 1.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.5 g
Potassium 117.9 mg
Protein 3.3 g
Sodium 51.6 mg
Dietary Exchanges
, 1/2 Fruits , 1/2 Milk , 1 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 cup  cold water
0 3/4 cup  Rice, basmati, white, long grain, dry
1 quart  Soy Milk, plain, low fat
0 1/2 cup  maple syrup
1 tsp  ground cinnamon
1 tsp  vanilla extract
0 1/4 cup  dried currants
1 tsp  fresh lemon peel
  1. Bring the water to a boil in a large saucepan. Add the rice and simmer, uncovered, for 5 minutes. Remove from the heat and allow to sit for 5 minutes. Drain the rice and return it to the pan with the soy milk, maple syrup, cinnamon, vanilla, currants or raisins, and lemon peel.
  2. Bring to a boil, then reduce the heat and simmer gently for 30 to 40 minutes, stirring often, until the pudding is thick and creamy. Serve warm or chill for at least 2 hours or overnight.

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