Rice Cream

Serves: 2
Total Calories: 235


1/2 cup brown rice rinsed and drained
2 cups water
1/4 cup raisins


1. Place the rice in an unoiled skillet or pot over medium-high heat. Stir constantly until it dries, begins to turn brown, and gives off a nutty aroma.
2. Transfer the rice to a blender and grind it to a coarse flour.
3. Place the ground rice, water, and raisins (if using) in a medium pot over high heat. Mix well and bring to a boil. Reduce the heat to low and simmer, stirring constantly, for 3 to 5 minutes or until the mixture thickens.
4. Serve immediately.

For a Change . . .
* For Millet Cream, substitute millet for the brown rice, and use dried apricots or shredded coconut instead of raisins.
* For Sesame Cream, add 2 tablespoons sesame seeds to the rice as you are toasting it in Step 1.

Nutritional Facts:

Serves: 2
Total Calories: 235
Calories from Fat: 18

This Rice Cream recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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