Ingredients for Maple Rice Pudding
- 1 (14 ounce) package Low Fat Extra Firm Silken Tofu
- 1/4 cup Pure Maple Syrup
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Allspice
- 1/2 cup Dried Cranberries
- 1 cup Cooked Long Grain Rice
- generously, to taste Nutmeg
- 1/4 cup Sliced Almonds
- 1/4 teaspoon Salt
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How to Make Maple Rice Pudding
- Combine 1 block (14 oz) silken tofu, 1/4 cup maple syrup, and 1/4 teaspoon salt in a food processor or blender. Blend until completely smooth and creamy.
- Add 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground allspice. Blend until well combined.
- Add 1/2 cup dried cranberries and pulse several times until finely chopped but not pureed.
- Stir in 1 cup cooked rice (preferably short-grain or Arborio).
- Transfer the mixture to a serving dish (a shallow bowl or individual ramekins work well).
- Sprinkle generously with freshly grated nutmeg and 1/4 cup sliced almonds.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to chill thoroughly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
50g
Fat
1g
Carbs
9g