Artichoke47
Nov 5th, 2004, 11:49 PM
From Great Good Desserts Naturally by Fran Costigan
Makes 4 c.
2 c. cooked brown rice
1 c. rice milk or soy milk, plus additional for serving
1 1/2 c. firm tofu, blanched
1/3 c. rice syrup
1/4 c. maple syrup
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 T. kuzu or 2 T. arrowroot, dissolved in 2 T. water
2 tsp. vanilla extract
2/3 c. raisins
2/3 c. roasted sunflower seeds
1 tsp. ground cinnamon mixed with 2 T. maple sugar
Puree rice with the rice or soy milk, tofu, rice syrup, maple syrup, spices, dissolved kuzu or arrowroot, and vanilla in a food processor. Pour the puree into a baking dish. Mix in raisins and seeds and bake for 1 hour at 375 F. Remove the pudding from the oven, sprinkle with the cinnamon sugar, and bake for 10 min. longer.
Serve pudding warm or at room temperature.
I haven't tried this one, either, and I'd rather have my rice pudding w/o raisins and sunflower seeds. I bet you can leave them out and add more rice for texture.
Makes 4 c.
2 c. cooked brown rice
1 c. rice milk or soy milk, plus additional for serving
1 1/2 c. firm tofu, blanched
1/3 c. rice syrup
1/4 c. maple syrup
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 T. kuzu or 2 T. arrowroot, dissolved in 2 T. water
2 tsp. vanilla extract
2/3 c. raisins
2/3 c. roasted sunflower seeds
1 tsp. ground cinnamon mixed with 2 T. maple sugar
Puree rice with the rice or soy milk, tofu, rice syrup, maple syrup, spices, dissolved kuzu or arrowroot, and vanilla in a food processor. Pour the puree into a baking dish. Mix in raisins and seeds and bake for 1 hour at 375 F. Remove the pudding from the oven, sprinkle with the cinnamon sugar, and bake for 10 min. longer.
Serve pudding warm or at room temperature.
I haven't tried this one, either, and I'd rather have my rice pudding w/o raisins and sunflower seeds. I bet you can leave them out and add more rice for texture.