Cranberry Rice Pudding - Yoga Journal

Cranberry Rice Pudding


Dried cranberries and a hint of maple syrup add festive flair to this hearty and warming holiday favorite.

  • SERVINGServings


  • 2 cups water
  • 1/2 tsp. sea salt
  • 1 cup raw long-grain white rice
  • 3 cups enriched vanilla soymilk
  • 1 12.3-oz. pkg. lite silken tofu
  • 2 cups evaporated cane juice
  • 2 Tbs. pure maple syrup
  • 2 Tbs. cornstarch
  • 1 Tbs. pure vanilla extract
  • 1 cup dried cranberries
  • 2 tsp. ground cinnamon


  1. Preheat oven to 350F.
  2. Bring water and salt to a boil in saucepan. Add rice, stir and bring to a boil. Reduce heat to low, cover pan and cook 20 minutes, or until water is absorbed. Add soymilk, and cook mixture over low heat 5 minutes, stirring frequently.
  3. Place tofu in food processor, and blend until smooth. Add cane juice, maple syrup, cornstarch and vanilla, and process until smooth. Fold tofu mixture into rice, add cranberries and mix thoroughly. Pour into 3-quart baking dish, and sprinkle generously with cinnamon.
  4. Bake uncovered 30 minutes. Remove from heat, and serve warm, or cover, refrigerate and serve chilled.

Nutrition Information

  • Serving Size: 12 SERVINGS
  • Calories: 266
  • Carbohydrate Content: 58 g
  • Fat Content: 2 g
  • Fiber Content: 1 g
  • Protein Content: 5 g
  • Sodium Content: 138 mg
  • Sugar Content: 42 g