vegan - Chocolate Rice Pudding

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* Exported from MasterCook *

 

Chocolate Rice Pudding

 

Recipe By :More Soy Cooking - Marie Oser

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups water

1/2 teaspoon sea salt

1 cup raw white rice

3 cups enriched vanilla 1% fat soymilk

2 tablespoons rice butter spread

1 12.3 oz package lite silken tofu

1 3/4 cups evaporated cane juice

1/3 cup liquid Fruitsource

1/4 cup cocoa powder

2 tablespoons cornstarch

1 tablespoon pure vanilla extract

1/8 teaspoon ground nutmeg

 

Preheat oven to 350F.

 

Bring water and salt to a boil in a medium saucepan. Add the rice, stir, and

bring to a seconb boil. Reduce heat to simmer, cover, and cook for 15 to 20

minutes, or until water is absorbed.

 

In a stovetop- and oven-proof 5-quart casserole, heat soymilk and rice spread

over low heat, stirring occasionally. Scrape cooked rice into hot soymilk and

bring to a boil over medium heat.

 

Place tofu in food processor and blend until smooth. Add evaporated cane juice

and process to blend.

 

Place Fruitsource in a small glass measuring cup and microwave 30 seconds, or

heat in small saucepan over low heat until hot, but not boiling, about 2

minutes.

 

Place cocoa and cornstarch in a small bowl and whisl in hot Fruitsource until a

smooth chocolate syrup is formed. Add to the tofu mixture along with the

vanilla; blend. Add tofu mixture to the rice mixture and stir to blend

thoroughly. Sprinkle with nutmeg and bake, uncovered, 35 minutes. Serve warm

or cover and refrigerate.

 

Description:

" This is rich tasting, sweet, and really " soysational. " "

 

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Per serving: 9 Calories (kcal); trace Total Fat; (18% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; 80mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0