Ken’s Rice Pudding
2 cups cooked short grain rice, white or brown
3 - 4 cups nonfat vanilla soy milk
1/2 cup pitted, chopped dates, well packed (use more
if you like it really sweet)
1/2 cup raisins or currants
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Using a medium size, heavy bottom sauce pan, bring soy milk, rice, dates, and raisins to a
boil, reduce heat and simmer, stirring constantly for 10 - 15 minutes, until the mixture is thick
and creamy. Add nutmeg and vanilla, stir to blend well.
Chill and serve.
Note: the dates actually disolve in the cooking and add a rich, brown sugary flavor, it also
makes the pudding a bit on the tan side. I like to add in a small, peeled chopped apple or
diced fresh peaches in season.