Instructions: Bring the water to a boil in a heavy saucepan. Add the rice and simmer, uncovered, for 5 minutes. Drain the rice and return it to the pan with the soy milk, maple syrup, cinnamon, vanilla, currants or raisins, and lemon peel. Bring to a boil, then reduce the heat and simmer gently for 30 to 40 minutes, stirring often, until the pudding is thick and creamy. Serve warm or chill for at least 2 hours or overnight. If you like, garnish the rice pudding with strawberry slices or other fresh fruit.

Serves 4 Total time: 55 minutes

Note: I used vanilla flavored non-fat rice milk (reducing the total fat in the recipe somewhat), and reduced the vanilla to 1/2 teaspoon and the maple syrup to 1/4 cup. Next time I think Ill try using arborio rice instead of basmati.

I believe this is from _Vegetarian Feasts_ by Martha Rose Schulman, but I dont really recall.

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