Heavenly Rice

[Guest guest]

This looks really good. I am excited to try it out tonight for my family.

 

Thanks

Amy L

 

Poch wrote:

 

>Heavenly Rice Pudding

>Very Yummy and Light, like a dessert.

>

>

>

[Guest guest]

HEAVENLY RICE

 

2 c. brown rice, cooked

1/2 c. almond slivers

1/2 c. dates, chopped

1 c. crushed pineapple

1 c. soy whipped cream (see recipe below)

 

Mix and chill thoroughly, or bake at 350° for 1/2 hour. One cup of

blueberries, strawberries or raspberries is a delightful addition.

Serve hot or cold.

 

SOY WHIPPED CREAM

 

Blend together until smooth:

 

1/2 c. water (3/4 c. if using Soyagen)

1/2 c. soybase or soyagen (see explanation below)

1 tsp vanilla

2-3 TBLS liquid sweetener of choice

pinch salt

 

Add slowly:

 

3/4 c. oil

 

If using soyagen, less oil is required to thicken. Stop blender; fold

in:

 

1 tsp lemon juice

 

Mix and serve.

 

Note from Robin/recipe developer: **Soyagen is a powdered milk

alternative. I've only been able to find it in Adventist health food

stores. I have tried other powdered milk alternatives and they work

fine but I think the Soyagen tastes the best in this recipe. Here's

a recipe for the soy base (I haven't tried making the soy whipped

cream with the soybase).

 

SOY BASE

 

2 c. water

1 c. soy flour

1 tsp. salt

 

Blend or stir all until smooth. After cooking, base should be

custard consistency. Methods of cooking: 1) In oven in an uncovered

dish at 350° for 50 minutes, stirring after 20 minutes. 2) On top of

stove using a simmer ring or heat deflector under a covered sauce

pan. Cook on medium/low, stirring occasionally, for 30 minutes. 3)

In a double boiler, covered, stirring occasionally. Cook for 2

hours. 4) In covered crock pot on medium for about 3 hours or until

thickened. Stir occasionally. Soy base will keep in refrigerator a

few days or may be frozen. Freezing in 1/2 cup portions in plastic

bags is convenient for many reicpes.