Brown Rice or Millet Pudding

Soy milk, honey, vanilla, and tofu.

I probably don’t need to tell you this, but the quartered-ish recipe has some pretty loose proportions, so consider that an even looser guideline than you ordinarily would.

It took me a solid three minutes to realize what the author was trying to write with “cum se cum sa.” Yikes. Clearly someone isn’t familiar with the work of Jordy.

From a box sold in Chicago, Illinois.

Brown Rice or Millet Pudding

2 cups vapor-cooked rice or millet, or 1 cup and one cup rice
1/2 cup raisins
2 tsp. grated lemon rind

Liquify the following and add to the above ingredients:
1-1/2 cups tofu
1/2 cup clover honey
1/4 cup powdered soy milk
1 tsp. vanilla
1/2 cup water
1/4 tsp. salt
1/8 tsp. powdered sweet basil, or 1 tsp. coriander seed powder

Mix well and pour into buttered baking dish and bake at 350 deg. F. for one hour. This rice pudding can be eaten without baking. It tastes delicious after mixing.

Mildred Vest

1/4, comme si comme ├ža–good base for fruit salad:

1/2 cup vapor cooked rice
2 Tbsp. raisins
1 tsp. grated lemon rind

3/8 cup tofu
1/8 cup or 3 Tbsp. clover honey
1 Tbsp. powdered soy milk
1 tsp. vanilla [Note: this is the original proportion–no adjusted measurement was provided]
1 Tbsp. water
1/4 tsp. salt
pinch powdered sweet basil or coriander seed powder

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