Roxanne Chan, Albany, CA, creator of this winning dessert recipe, says it was inspired by the Chinese banquet dessert of creamy tapioca and red bean soup. Her family of rice lovers and soymilk drinkers enjoy the smooth, creamy and very chocolate “pudding”.
Ingredients 3 ½ cups chocolate soymilk
1 ½ cups coffee soymilk
2 tablespoons butter
1/2 cup Arborio rice
1/2 teaspoon ground cinnamon
1 large banana, diced
1/3 cup sliced almonds
2 tablespoons honey
Sweetened whipped cream, for topping
Ground cinnamon for garnish
Instructions In large saucepan or pot over medium heat, heat chocolate and coffee soy milk until just steaming.Reduce heat to low and keep just at steaming.
In another large saucepan over medium high heat, melt butter.
Add rice and cinnamon and stir until all grains of rice are coated with butter, about 1 minute.
Add about ¾ cup of the hot soymilk to the rice.
Cook and stir until milk is almost completely absorbed, about 2 to 3 minutes.
Continue to add soymilk, ½ cup at a time, stirring until almost absorbed.
Repeat until all soymilk is added and mixture is thick and creamy, about 20 to 25 minutes. Remove from heat and stir in banana pieces, almonds and honey.
Let stand about 10 minutes before spooning into serving dishes.
Top with whipped cream and a sprinkling of ground cinnamon.
Notes Makes 6 to 8 servings