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Home Grown Recipes
Creamy Dairyless Rice Pudding
This dairy-free rice pudding is perfect for vegans or those with lactose intolerance. But don't restrict yourself to making it just for those with special dietary needs or preferences - the whole family will love it for dessert, snacks, or breakfast.
4 cups water
3/4 cup white rice (preferably basmati)
1 quart soymilk (vanilla or original)
1/2 cup pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract (not necessary if using vanilla soymilk)
1/4 cup currants or raisins
1 teaspoon freshly grated lemon peel

sliced seasonal fruit (optional)
Bring the water to a boil in a heavy 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 soymilk, maple syrup, cinnamon, vanilla, currants or raisins, and lemon peel. 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.
If you like, garnish the pudding with strawberry slices or other fresh fruit.

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