 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Great as a post running snack- high in protein and guilt free! Also happens to be vegan :). Ingredients:
1/4 cup pudding rice (or risotto rice) |
2 tablespoons brown sugar (optional, i skip it) |
2 cups soymilk |
1/4 teaspoon vanilla extract |
1 cup soy yogurt (vanilla is nice) |
Directions:
1. Put rice and milk in a saucepan and simmer, stirring occasionally, for 25 mins until creamy (add a bit more soymilk if it looks like it needs it).
2. Remove from the heat and cool, then stir in vanilla and yogurt.
3. Pour into small pots or ramekins and chill in the fridge until needed.
|
|