A low-fat, creamy tofu
and rice pudding flavored with crushed pineapple.
Tropical
Tofu-Rice Pudding
- 1 cup uncooked rice
2 cups water
2 1/2 cups skim milk - divided use
1/4 teaspoon salt (optional)
2 tablespoons prepared butter flavored granules
2 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
8 ounces soft tofu, beaten (about 1 cup)
2 (8-ounce) cans crushed pineapple, drained
1 cup frozen whipped topping, thawed
1/4 cup flaked coconut, toasted
- Combine rice, water, 2
cups milk, salt and butter flavoring in large saucepan. Bring
to a boil, cover, and simmer for 20 minutes, stirring occasionally.
- Beat eggs; combine with
remaining 1/2 cup milk. Stir into rice mixture. Add sugar and
vanilla; cook about 3 minutes. Cool.
- Fold in tofu, pineapple
and whipped topping.
- Spoon into serving dishes.
Sprinkle with coconut and garnish with additional topping, if
desired.
Makes 10 servings.
Recipe provided courtesy of the USA Rice Federation.
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