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From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Re: Rice Pudding Recipe
Date:	April 13, 2009 at 2:03 pm PST

In Reply to: Rice Pudding Recipe posted by Ginger on April 13, 2009 at 11:47 am:

This is my absolute favorite:

BRYANNA'S FRAGRANT BASMATI RICE PUDDING WITH
ROSEWATER AND FRUIT
I have always made rice pudding with short-grain
rice, so I was surprised at how wonderfully soft
and delicate this pudding was made with leftover
basmati rice. So make extra next time! A lovely
treat! If you prefer, you could substitute
peaches, mangoes, or other soft fruit (even fresh
berries) for the nectarines.

VARIATION: Omit the cardamom and rosewater and add
some nutmeg and maybe some lemon zest.

3 cups cooked white basmati rice

2 cups soymilk (or other nondairy milk)

1/2 cup extra-firm SILKEN tofu
(if you are allergic to soy, omit tofu and use
1/4 cup raw cashews and 1/4 cup more nondairy milk)

1/2 cup granulated organic sugar

1 1/2 Tbs good-tasting margarine, such as Earth
Balance
(this makes a very rich-tasting pudding, but
you can leave it out if you wish)

1 Tbs custard powder
(or cornstarch with a pinch of turmeric)

1 pinch salt

3 pods cardamom, crushed (discard pods and just use
the crushed seeds)

1/ 3" cinnamon stick

Add before serving:

2 Tbs rosewater
(get online or in a Middle Eastern or Greek
grocery, or a gourmet food store)

3 ripe nectarines, thinly sliced

Preheat the oven to 325° F.

In a blender combine the nondairy milk, tofu,
sugar, margarine, custard powder or cornstarch,
salt, and crushed cardamom seeds. Blend until very
smooth. Combine this with the cooked rice. Pour
the mixture into a small casserole, well-greased
with margarine. Insert the cinnamon stick into the
mixture. Bake 50 minutes. Allow to cool, if you
wish. (You can serve this hot, but I thought it
was tastier when at room temperature.)

Before serving, top with sliced fruit and drizzle
each serving with a little rosewater.

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