A whole grain, natural sweeteners, healthful herbs — wholesome enough to go from dessert one night to breakfast the next morning.
2 cups cooked brown rice
1 1/2 cups firm tofu
2/3 cup raisins
1 cup rice milk of your choice (if you don’t drink cow’s milk, goat’s milk has the most similar consistency)
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
1. Preheat oven to 375 degrees.
2. Purée milk substitute, tofu, maple syrup, spices, dissolved kuzu, and vanilla in a food processor.
3. Pour the purée into an oiled 1 1/2 quart baking dish; mix in brown rice and raisins; bake for 1 hour.
4. Remove the pudding from the oven, sprinkle with more cinnamon and bake 10 minutes longer.
5. Serve the pudding warm or at room temperature. Rice pudding becomes firmer as it cools.
- Use dried cranberries instead of raisins.
- Add a cup of sunflower seeds or pumpkin seeds when you are adding the dried fruit.
* Kuzu has been part of the cuisine of China and Japan for more than two thousand years. It is used as a jelling and thickening agent, but can also be used to relieve intestinal discomfort caused by over acidity, bacterial infection, and in the case of diarrhea, excess water. Kuzu also contains a high concentration of flavonoids, very powerful antioxidants, which are responsible for its strong medicinal effect on the digestive and circulatory systems. It can be found in any health food store, in the Asian foods section.