RISOTTO PUDDING
This warm, creamy dish is just as sweet as any dessert but can be enjoyed as a breakfast treat as well. Please feel free to substitute any other dried fruit that you wish for the dates, giving the dish your own creative twist.
Yield: 3 servings
Ingredients
• 3/4 cup rice, preferably short-grain Arborio rice
• 2 1/2—3 cups soymilk, preferably WestSoy Plus
• 1/2 cup mashed bananas
• 3/4 teaspoon finely grated orange zest, preferably organic
• 2 plump vanilla beans, split lengthwise, seeds scraped out (use both seeds and pod)
• Large pinch of saffron threads, preferably Safinter's Saffron
• 1/2 cup chopped dates
Directions
In a heavy-bottomed, 2-quart saucepan, combine all the ingredients except for the dates. Place the pot over medium-low heat and stir until bubbles break the surface. Reduce the heat to keep the mixture at a gentle simmer, and cook for 30 to 40 minutes.
Stir frequently with a wooden spoon until the pudding is thick and creamy and the rice is tender and soft.
Add the dates during the final 5 minutes of cooking, and serve the pudding immediately in warmed shallow bowls.
Nutrition
Each serving contains approximately: Calories 202, Fat calories 30, Fat 3g, Saturated fat 2.0g, Cholesterol 15mg, Protein 4g, Carbohydrate 40g, Dietary fiber 3g, Sodium 52mg, Omega-3 fatty acids 0g
Allowances: 1 1/4 starches + 1/2 fruit + 3/4 dairy
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