| Brown Rice and Raisin Pudding |
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| Prep Time : 10 minutes |
| Cooking Time : 70 minutes |
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| Yields : 6 servings |
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| Ingredients : |
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2 cups cooked brown rice
1 1/2 cups firm tofu
2/3 cup raisins
1 cup rice milk or soy 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 |
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| Directions : |
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1. Preheat oven to 375 degrees.
2. Puree rice milk with tofu, maple syrup, spices, dissolved kuzu, and vanilla in a food processor.
3. Pour the rice puree into an oiled 1 1/2 quart baking dish; mix in raisins; bake for 1 hour.
4. Remove the pudding from the oven, sprinkle with cinnamon and bake 10 minutes longer.
5. Serve the pudding warm or at room temperature. Rice pudding becomes more firm as it cools.
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| Variations : |
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* Try dried cranberries instead of raisins.
* Try adding 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.
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| Note : |
| Serve 1/2 of a raw grated carrot on top or sprinkle with sesame seeds. |
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| The statements on this web page have not been evaluated by the Food and Drug Administration. Symmetry products are not meant to diagnose, treat, cure or prevent any disease. In all matters related to your health please contact a qualified, licensed health practitioner. |
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