Cranberry Rice Pudding


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  • 1 pkg Nasoya Silken Tofu
  • 2 cups water
  • ½ tsp sea salt
  • 1 cup raw long-grain white rice
  • 3 cups vanilla soymilk
  • 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
Preparation Method: 


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. Add soymilk, and cook mixture over low heat 5 minutes, stirring frequently. Place tofu in food processor or blender 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.

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