RCI-DS.001.0577.001
Tropical Tofu-Rice Pudding
Makes 10 servings.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 2 cups
- skim milk2½ cupsdivided
- ¼ teaspoon
- prepared butter flavored granules2 tablespoons
- 2 unit
- ½ cup
- 2 teaspoons
- soft tofu8 ouncesbeaten (about 1 cup)
- x 8-ounce cans crushed pineapple2 unitdrained
- frozen whipped topping1 cupthawed
- flaked coconut¼ cuptoasted
Method
1
Combine uncooked rice and water in a saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the rice is tender and water is absorbed.
20 minutes
2
In a large bowl, whisk together 2 cups of skim milk, salt, butter flavored granules, eggs, sugar, and vanilla extract until well combined.
2 minutes
3
Fold the beaten soft tofu into the milk mixture until no large lumps remain, then gently fold in the drained crushed pineapple.
2 minutes
4
Stir the cooked rice into the tofu-pineapple mixture, then pour the entire pudding mixture into a 9-inch baking dish.
2 minutes
5
Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish (water bath method).
1 minutes
6
Bake in a preheated 350°F oven for 30 to 35 minutes, until the pudding is set but still slightly jiggly in the center.
35 minutes
7
Remove the baking dish from the oven and water bath, then let cool to room temperature for about 15 minutes.
15 minutes
8
Refrigerate the pudding for at least 2 hours or until thoroughly chilled.
120 minutes
9
Top each serving with a dollop of thawed whipped topping and sprinkle with toasted flaked coconut before serving.