Rice pudding with soy milk

Ingredients

• 1 liter soy milk
• 2 cinnamon sticks
• The peel of 1 lemon (yellow part only)
• A pinch of salt
• 150 g rice
• 100 g sugar (white or brown), or to taste
• Ground cinnamon

Missing an ingredient?

• What to use instead of rice
• What to use instead of sugar
• What to use instead of soy milk
• What to use instead of lemon

Instructions

1. Wash the lemon and peel it, taking only the yellow part, because the white is very bitter.
2. In a pot, simmer the soy milk over low heat for about five minutes with the cinnamon sticks broken into two or three pieces, the lemon peel and the pinch of salt. Careful, because soy milk foams up when it boils and can overflow.
3. Add the rice and let it cook, always over low heat, until the grain is soft (brown rice takes longer). Stir now and then with a wooden spoon.
4. When the rice starts to soften, add the sugar and mix well. If it's running low on liquid, add more hot soy milk.
5. Serve in shallow bowls sprinkled with ground cinnamon. If you don't have a lemon, orange peel gives a different but equally delicious aroma.

Nutrition facts

Approximate, per serving (about 390 g). Calculated with data from USDA FoodData Central.