Cranberry Rice Pudding

Name: Cranberry Rice Pudding
Ingredients: 2 cups water; 1/2 tsp. sea salt; 1 cup raw long-grain white rice; 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

11 ingredients

11 steps

Ingredients

2 cups water
1/2 tsp. sea salt
1 cup raw long-grain white rice
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

Directions

1

Preheat oven to 350F.
2

Bring water and salt to a boil in saucepan.
3

Add rice, stir and bring to a boil.
4

Reduce heat to low, cover pan and cook 20 minutes, or until water is absorbed.
5

Add soymilk, and cook mixture over low heat 5 minutes, stirring frequently.
6

Place tofu in food processor, and blend until smooth.
7

Add cane juice, maple syrup, cornstarch and vanilla, and process until smooth.
8

Fold tofu mixture into rice, add cranberries and mix thoroughly.
9

Pour into 3-quart baking dish, and sprinkle generously with cinnamon.
10

Bake uncovered 30 minutes.
11

Remove from heat, and serve warm, or cover, refrigerate and serve chilled.