Pineapple Raisin Rice Pudding |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Traditional Indian rice puddings are made with milk and cooked for a very long time until the milk has thickened. This is an instant version using silken tofu and the result is a thick, creamy, delightful dish that requires no cooking at all. If you can't find silken tofu, soft tofu will do. Ingredients:
1 (10 ounce) package silken tofu |
1/4 cup brown sugar, firmly packed |
2 teaspoons vanilla extract |
1 1/2 teaspoons lime juice |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground cardamom |
1/16 teaspoon ground cloves |
1 (8 ounce) can crushed pineapple, drained |
1/4 cup raisins |
1/2 cup cooked brown rice |
1 tablespoon pistachios, coarsely chopped (or almonds) |
Directions:
1. Place tofu in a blender container and blend until smooth. Spoon into a medium bowl.
2. Add brown sugar, vanilla, lime juice, and spices. Mix well.
3. Stir in pineapple, raisins, and rice, mixing well.
4. Spoon pudding into a shallow serving bowl and sprinkle with nuts.
5. Chill several hours or overnight.
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