* Exported from MasterCook *
Carrot Cake Rice Pudding
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 10%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup nondairy milk
1 Tablespoon cornstarch
1 cup grated carrots
1/3 cup raisins
1 cup cooked brown rice
ground cardamom -- to taste
raw sugar -- or agave nectar, maple syrup, or other sweetener (optional)
1 dash ground cinnamon -- for garnish
Whisk nondairy milk with cornstarch, and set aside.
Send your carrots through a food processor or blender.
Line a medium pot with a thin layer of water. Bring to a boil and add
carrots and raisins, cooking for a minute or so until the carrots are soft
and fragrant and the raisins look softer and a little more plump. Add
nondairy mixture and rice, stirring to combine.
Bring to a boil, then reduce heat to low. Continue to cook, stirring
frequently, until it thickens, about 4 minutes.
Add a few dashes of cardamom, stirring to incorporate. I find some
cardamom is more potent than others, so it's good to add it to taste. You
want to add enough so there is a nice cardamom aroma, but not so much it
overpowers. Most tractional recipes call for 3/4 to 1 teaspoon.
Turn off heat and allow the pudding to cool completely before storing it
in the fridge (preferably in a glass bowl with plastic wrap, but airtight
containers also work.) Chill overnight, or for several hours, until it is
cool and creamy.
Serves 2
Per serving: 266 cals (>1% fat cals) : 1.2g fat; 58.3g carbs; 3.6g fiber;
23.2g sugars; 7.8g protein.
AuthorNote: anytime I have leftover brown rice at dinner I make pudding
for breakfast the following morning. It's traditionally served as a
chilled dessert (called gajar ki kheer) in Pakistan, but I find it's a
filling breakfast, plus it's a great way to start the day, with fruits,
vegetables, and whole foods.
Source:
"Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and
Low-Fat Vegan Recipes by Lindsay S. Nixon, 2012"
S(Formatted by Chupa Babi):
"Jan 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 264 Calories; 3g Fat (11.0%
calories from fat); 7g Protein; 54g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 40mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 5062 0 0 0 0 0 5737 0
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