Rice Pudding

[Artichoke47]

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.

[Artichoke47]

Here's another recipe, looks a little easier: http://vegweb.com/food/breakfast/2609.shtml

I think instead of raisins, you can use sweetener to taste.

[basteq]

I did the second recipe. The first one was again out of my league simply because I can't get tofu, maple or rice sirup, and arrowroot or kuzu. damn. Sounds like I'm in the Iraq or sth.

Anyway. The second recipe was what I was looking for.
I didn't add raisins (too lazy to go to store) and used oat milk and added brown sugar.

What I did:
I was cooking the regular rice in milk.
Adding milk till the rice was to my liking.

It was very good.