Cranberry Rice Pudding Recipe

Name: Cranberry Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1/2 tsp. sea salt; 1 cup raw long-grain white rice; 3 cups enriched vanilla soymilk; 1 12.3-oz. pkg. lite silken tofu; 2 cups evaporated cane juice; 2 Tbs. pure maple syrup; 2 Tbs. cornstarch; 1 Tbs. pure vanilla extract; 1 cup dried cranberries; 2 tsp. ground cinnamon

Servings: persons

2 cups water
1/2 tsp. sea salt
1 cup raw long-grain white rice
3 cups enriched vanilla soymilk
1 12.3-oz. pkg. lite silken tofu
2 cups evaporated cane juice
2 Tbs. pure maple syrup
2 Tbs. cornstarch
1 Tbs. pure vanilla extract
1 cup dried cranberries
2 tsp. ground cinnamon

1
Preheat oven to 350F.
2
Bring water and salt to a boil in saucepan.
3
Add rice, stir and bring to a boil.
4
Reduce heat to low, cover pan and cook 20 minutes, or until water is absorbed.
5
Add soymilk, and cook mixture over low heat 5 minutes, stirring frequently.
6
Place tofu in food processor, and blend until smooth.
7
Add cane juice, maple syrup, cornstarch and vanilla, and process until smooth.
8
Fold tofu mixture into rice, add cranberries and mix thoroughly.
9
Pour into 3-quart baking dish, and sprinkle generously with cinnamon.
10
Bake uncovered 30 minutes.
11
Remove from heat, and serve warm, or cover, refrigerate and serve chilled.

1084

kcal

Calories

144

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups water, 1/2 tsp. sea salt, 1 cup raw long-grain white rice, 3 cups enriched vanilla soymilk, and more.

Yes, Cranberry Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Rice Pudding

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