Ingredients

• 1 cup white rice, uncooked
• 2 cups almond milk, unsweetened
• 2 tablespoons raisins
• 1/4 cup granulated sugar
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla extract

Preparation

1. Rinse rice with tap water, then drain.
2. Add rice and 1 cup water to a medium saucepan. Bring to a boil, cover with a lid and cook for 10 minutes.
3. Remove lid and stir in almond milk and raisins. Cover again and boil for 10 minutes or until the rice is well cooked. (Rice will have a soupy consistency; not all the liquid will boil off.)
4. When rice is done, remove from heat and stir in the sugar (or sugar substitute), cinnamon and vanilla. Mix well and serve warm.
5. Refrigerate leftover portions.

Helpful hints

• Look for unrefrigerated almond milk and select a brand that does not contain phosphate additives.
• Raisins are optional. Portion must be limited due to added potassium content.
• Recipe was revised to eliminate nondairy creamer. Sugar was reduced from 1/2 cup to 1/4 cup. Adjust the amount if you like a sweeter dessert.
• Carbohydrate choice is 2 when prepared with sugar substitute instead of sugar. Calories are decreased to 195 and carbohydrate to 27 grams per serving.