Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Arrowroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (480 g ) granulated sugar
- ¾ cup soy milk, rice milk, or other non-dairy milk of choice
- ¾ cup turbinado sugar
- ⅓ cup maple syrup or brown rice syrup
- 1 tbsp water
- 1 tbsp arrowroot starch
- 2 tbsp vegan margarine
- 1 tsp vanilla
Directions
In a small saucepan , combine the soy milk, turbinado sugar, and maple syrup. Whisk well to combine.
Cook over medium heat, while whisking occasionally, for 3 minutes.
In a small bowl, whisk together the water and arrowroot, and then whisk this mixture into the saucepan.
Cook the mixture, while whisking constantly, an additional 2–3 minutes or until it thickens.
Remove the saucepan from the heat and whisk in the remaining ingredients.
Serve, or store in an airtight container in the refrigerator and reheat as needed.