Creamy Rice and Quinoa Pudding
  • 1cup soft, cooked brown rice
  • 1cup almond or coconut milk (or any nondairy milk)
  • 1/3cup dried cranberries
  • 6ounces firm silken tofudrained
  • 1/2cup pure maple syrup, plus more for serving
  • 3/4teaspoon tapioca starch
  • 1 1/2teaspoons pure vanilla extract
  • 1 1/2teaspoons ground cinnanon, divided
  • 1/4teaspoon ground nutmeg
  • 1/2cup cooked red quinoa
  • 1 1/2tablespoons maple sugar (or any granulated sweetener)
  1. Position rack in oven middle and preheat to 375˚. Lightly oil a 1½-quart baking dish, or use cooking spray.
  2. Spoon cooked rice into a food processor and pulse two or three times. Add milk and process 30 seconds until rice is creamy but not puréed. Pour into a medium bowl. (Don’t wash processor bowl.) Stir in cranberries.
  3. In food processor, combine tofu, syrup, tapioca starch, vanilla, ¾ teaspoon cinnamon, and nutmeg; process until smooth. Stir into rice mixture. Mix in cooked quinoa.
  4. Spoon into prepared baking dish. Cover with parchment paper and overwrap with aluminum foil. Bake 25 minutes. Uncover and bake 10–15 minutes more, or until pudding is bubbling around edges and a knife inserted into the center feels very hot. Remove from oven and cool on wire rack 15 minutes. Pudding firms as it cools.
  5. Mix maple sugar and remaining ¾ teaspoon cinnamon in a small bowl. Sprinkle over each serving.
Recipe Notes
Nutrition Facts
Creamy Rice and Quinoa Pudding
Amount Per Serving
Calories 124 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 24mg 1%
Total Carbohydrates 46g 15%
Dietary Fiber 3g 12%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 124 cal, 3g fat (1g mono, 2g poly, 0g sat), 0mg chol, 7g protein, 46g carb, 3g fiber, 24mg sodium

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