Author Notes
Made this for the first time after feeling a bit like pudding myself after a long week of exams. Adapted from Terry Walters version from CLEAN FOOD, this is yummy for breakfast with a handful of berries and cashews.
—Happyolks
Ingredients
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2 1/2 cups
brown rice
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10 ounces
extra firm organic tofu
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1 cup
almond (or rice) milk
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1/2 cup
brown rice syrup
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6
medjool dates, pitted and chopped
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1 teaspoon
nutmeg
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1 teaspoon
cinnamon
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1/2 teaspoon
ground ginger
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1 teaspoon
vanilla
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seeds of 1/2 vanilla bean
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nuts and raw sugar for sprinkling
Directions
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Preheat the oven to 350’
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Before you actually start to assemble the pudding, give yourself about hour to cook 1 ¼ cup brown rice in 2 ½ cups water ( based on package instructions).
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When the rice is cooked and still warm, combine with chopped tofu and non-dairy milk in a food processor. Slowly add brown rice syrup, dates, nutmeg, cinnamon, ginger, and vanilla extract and bean seeds until pureed. Oil a 9 x 12 pan and pour in mixture. Lightly dust with cinnamon and bake in the oven for 45 minutes.
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Enjoy while it’s still warm, sprinkling some raw walnuts, cinnamon, brown sugar, and even a little cold almond milk atop to send it home.
** Two days later… heated this up this morning with blackberries and almond milk, oh my. Protein perfect breakfas
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