Delicious hot or cold, this quinoa & agave nectar currant pudding can be prepared using brown rice as well. Sprinkle with berries and you have a great addition to any meal.
Makes: 6 servings
Ingredients:
2 cup cooked quinoa
1 cup soy, rice or almond milk
½ cup currants or dried cherries
1-12.3oz box firm silken tofu
¼ cup agave nectar
⅓ cup maple syrup, plus more for serving
1 tbsp vanilla extract
1 tsp ground cinnamon
½ tsp ground cardamom
¼ cup brown sugar
Method:
- Position a rack in the middle of the oven and preheat to 375°F. Oil a 1 ½-quart baking dish.
- Put the rice in a food processor and pulse three times. Add the rice milk and pulse until the rice mixture is creamy but not perfectly smooth (some of the texture of the rice should remain). Pour the rice mixture into a large bowl. (Don’t wash the food processor bowl). Stir in the currants.
- Add the tofu, rice syrup, maple syrup, , vanilla, ½ teaspoon of cinnamon, and the nutmeg to the food processor, and process until smooth. Pour into the pureed rice, and mix until combined.
- Cover the pudding with a piece of aluminum foil. Bake for 25 minutes. Uncover and bake for 10 or 15 minutes longer, or until the pudding is bubbling. Remove the pudding from the oven, and cool on a wire rack for 10 minutes. The pudding firms as it cools.
- Mix the sugar and the remaining ½ teaspoon cinnamon and cardamom in a small bowl, and sprinkle over the pudding. Serve warm or at room temperature.
