Maple Rice Pudding
Ingredients
- 1 (12 1/3 ounce) package low-fat extra-firm silken tofu, drained (I use Mori Nu light) ⓘ
- 1/4 cup pure maple syrup (no fake stuff) ⓘ
- 1 1/2 teaspoons pure vanilla extract ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground allspice ⓘ
- 1 cup dried cranberries (optional) ⓘ
- 1 1/4 cups cooked long-grain rice ⓘ
- 1/4 teaspoon freshly grated nutmeg ⓘ
- 1/4 cup sliced almonds or 1/4 cup slivered almonds, toasted ⓘ
Instructions
- Process tofu and maple syrup in a food processor or blender until smooth.
- Add vanilla, cinnamon, and allspice and process until combined.
- Add cranberries and pulse to chop. Stir in rice.
- Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds.
- Cover and refrigerate until chilled.
- NOTE: I like to toast the almonds in the microwave by spreading them on a microwave-safe plate and nuking them on HIGH for 45 seconds, stirring them, and continuing to nuke them in 20 second increments until they are fragrant and brown.
Nutrition & Diet Analysis (per serving)
717
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).