Cranberry Rice Pudding
Recipe by: Vegetarian Times, November 2003
1/2 tsp. sea salt
1 cup raw long-grain white rice (I use brown)
3 cups enriched vanilla soymilk
1 12.3-oz. pkg. lite silken tofu
2 cups evaporated cane juice
2 Tbs. pure maple syrup
2 Tbs. cornstarch
1 Tbs. pure vanilla extract
1 cup dried cranberries
2 tsp. ground cinnamon
Preheat oven to 350F.
Bring water and salt to a boil in saucepan. Add rice, stir and bring to a boil. Reduce heat to low, cover pan and cook 20 minutes, or until water is absorbed (If you use brown rice, it will take longer…maybe 40 or 45?) Add soymilk, and cook mixture over low heat 5 minutes, stirring frequently.
Place tofu in food processor, and blend until smooth. Add cane juice, maple syrup, cornstarch and vanilla, and process until smooth. Fold tofu mixture into rice, add cranberries and mix thoroughly. Pour into 3-quart baking dish, and sprinkle generously with cinnamon.
Bake uncovered 30 minutes. Remove from heat, and serve warm, or cover, refrigerate and serve chilled.