Guest guest Posted October 9, 2000 Report Share Posted October 9, 2000 Cherrie: Here are a few Rice Pudding recipes I found for you. None call for soy milk, but some call for rice milk, which you can use soy milk in place of. Most of these were posted on Veg-Recipes in the past, so thanks to the original posters! Hope you find one you like! Tofu Rice Pudding Apple Vanilla Rice Pudding Mom's Rice Pudding Jay's Pina Colada Rice Pudding * Exported from MasterCook * Tofu Rice Pudding Recipe By :Lean and Luscious and Meatless, by Hinman and Snyder, p 415 Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruits Rice Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces soft tofu 1/4 cup honey or confectioner's sugar 2 teaspoons vanilla 1/2 teaspoon cinnamon 1 1/2 cups cooked brown rice 1/4 cup raisins plus 2 tablespoons raisins Makes 6 servings This easy no=bake pudding is a favorite in our house. It's what we always do with leftover rice. In a blender container, blend tofu until smooth. Spoon into a bowl and add the remaining ingredients. Mix well. Chill several hours to blend flavors. Each serving provides: 153 calories, 4g protein, 2g fat, 32g carbohydrate, 7mg sodium, and 0mg cholesterol. 1/2 fruit serving, 1/2 protein serving, 1/2 bread serving, 32 additional calories. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; trace Fat (5.7% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Vanilla Rice Pudding Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups vanilla rice milk 1/2 cup short-grain brown rice 1/2 cup apple juice 2 tablespoons sugar (or a natural sweetener) 1/4 cup soft silken tofu -- drained 1/4 cup applesauce 2 tablespoons tahini 2 teaspoons vanilla extract 1 teaspoon cinnamon Combine the rice milk, rice, 1/4 cup of the apple juice, and the sugar in a saucepan and heat until the mixture comes to a boil. Reduce the heat to low, cover, and cook for 45 minutes or until the rice is tender. Combine the tofu, applesauce, tahini, vanilla, and cinnamon in a blender or food processor until smooth. Stir the tofu mixture into the rice, and cook over low heat for 2 minutes, stirring to blend well. Spoon into individual serving dishes and refrigerate for several hours or until the rice is set. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 5g Fat (45.9% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mom's Rice Pudding Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups golden raisins 6 cups vanilla rice milk 1 cup sugar (or a natural sweetener) 1/4 cup margarine 1 cup short-grain brown rice 1 teaspoon cinnamon 1 teaspoon vanilla extract 1/2 cup soft silken tofu -- drained cinnamon for garnish Place the raisins in a saucepan with enough water to cover and bring to a simmer. Cook 3 minutes, drain, and set aside. In a large sauucepan, combine the rice milk, sugar, and margarine and bring to boil, stirring to dissolve sugar. Add the rice, cinnamon, and vanilla and bring to a boil. Reduce the heat to medium-low, cover, and cook 30 minutes, or until the rice is tender, stirring occasionally. Stir in the tofu and raisins, and simmer 5 minutes longer. Cool, cover, and refrigerate until well chilled, stirring occasionally, several hours or overnight. Serve the rice pudding in bowls and sprinkle with cinnamon. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 8g Fat (33.9% calories from fat); 2g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jay's Pina Colada Rice Pudding Recipe By :Vegetarian Times Magazine, February 1997, page 46 Serving Size : 10 Preparation Time :0:00 Categories : Desserts Fruits Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked short-grain rice -- (preferably Arborio) 1 cup coconut milk 15 ounces canned diced pineapple -- with juices 1/2 cup brown or white sugar 1/4 cup shredded coconut 3 tablespoons dark rum Ground nutmeg -- for garnish MAKES 10 SERVINGS VEGAN Pineapple, coconut end rum imbue this sweet treat with a taste of the islands. Recipe adapted from VEGETARIAN RICE CUISINE by Jay Solomon (Primo Publishing, 1996). Combine all ingredients except nutmeg in medium saucepan. Cook for 10 to 12 minutes over medium-low heat, stirring frequently. Remove from heat; let cool slightly. Chill for at least 1 hour before serving. When ready to serve, spoon pudding into bowls; sprinkle nutmeg over top. Garnish if desired with tiny paper umbrellas or swizzle sticks. Makes 10 servings. Helpful hint: 1 cup uncooked Arborio rice cooked in 3 cups water for 20 to 25 yields about 3 cups cooked rice. PER 3/4 CUP SERVING: 195 CALORIES; 2G PROTEIN; 6G TOTAL FAT; (6G SAT. FAT) 31G CARBOHYDRATE; 0MG CHOLESTEROL; 8MG SODIUM; 1G FIBER - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 6g Fat (40.5% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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