Warming Brown Rice Pudding
Rice Pudding is super warming in the Winter. After a long, hard day it's nice to just curl up in front of the fire place and eat some nice warm rice pudding. Here's a tip: If you ever have leftover rice from dinner one evening, use it to make dessert. That way, no food goes to waste.
Ingredients: 2 cups cooked brown rice 1 1/2 cups firm tofu 1 cup rice milk or almond milk 1/3 cup maple syrup 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 tablespoon kuzu, dissolved in 2 tablespoons water 2 teaspoons vanilla extract
Directions: 1. Preheat oven to 375 degrees. 2. Purée milk substitute, tofu, maple syrup, spices, dissolved kuzu and vanilla in a food processor. 3. Pour the purée into an oiled 1 1/2 quart baking dish; mix in brown rice; bake for 1 hour. 4. Remove the pudding from the oven, sprinkle with more cinnamon and bake 10 minutes longer. 5. Serve the pudding warm or at room temperature. Rice pudding becomes firmer as it cools.
Variations: Use dried cranberries or raisins if you like. Add a cup of sunflower seeds or pumpkin seeds when you are adding the dried fruit. For individual cups, bake for 70 minutes, remove from oven and immediately scoop into serving cups, then sprinkle with a dash of cinnamon. Allow to cool, or serve warm.