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Prep Time: 20 minutes
Cooking Time: 2 hrs
Yield: 4 servings
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Related recipes:
Berries, Citrus,
Dairy-Free, Delicious Living Magazine, Desserts, Egg-Free, Fruit, Grains, Low-Fat, Natural
Sweetener, Rice, Soy, Vegetarian,
Wheat-Free
The pudding in this luscious fruit dessert is made by
slow-cooking basmati rice and amaranth in soymilk until creamy. The process takes two hours,
but this comfort food is worth it!
Ingredients
2 Tbsp (30mL) whole-grain amaranth
1/3 cup (65g) white basmati rice
4 Tbsp (60mL) maple syrup or honey
1/4 tsp (2g) sea salt
1/4 tsp (0.5g) ground cardamom or 1/2 tsp (1g) ground nutmeg
4 cups (960g) plain lowfat soymilk
1 Tbsp (8g) arrowroot flour or kudzu
1 Tbsp (15mL) vanilla extract
16 ounces (455g) fresh blueberries and raspberries
1 orange, sliced in 8 rounds
Directions
Combine amaranth, rice, maple syrup, salt, and cardamom or nutmeg with
3 3/4 cups (780mL) of soymilk in a medium saucepan over medium-high heat. Bring to a simmer,
reduce heat to very low. Cover and cook, stirring occasionally, for 2 hours. Stir frequently
to create a creamy texture.
Raise heat to medium. Combine arrowroot flour with remaining 1/4 cup
soymilk, stirring well to dissolve completely. Stir arrowroot mixture into simmering pudding,
stirring continuously until pudding has thickened completely, about 1 to 2 minutes. Stir in
vanilla extract. Remove from heat and allow to cool slightly.
Layer warm pudding with berries in parfait or other tall, wide-mouth
glasses. Garnish with orange slices.
Nutrition Facts
Calories: 321
Fat: 2g
% fat calories: 8%
Cholesterol: 9mg
Fiber: 4g
Copyright © 2002 Healthnotes, Inc. All rights
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