Rice pudding is a dessert so perfectly captures the taste of the islands, I can almost feel the ocean breeze whenever I make it. I buy the best Thai coconut milk in cans from an Asian market; it imparts such a decadent taste and is the secret touch that makes this vegan tapioca pudding so rich.

Ingredients 

RICE

¾ cup white basmati rice,

unrinsed

2 cups water

CREAM

1½ cups silken tofu, well

drained

¾ cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon almond extract

or additional vanilla extract

GARNISH (optional)

Toasted slivered almonds

Ground cinnamon

Method 

To make the rice, combine the rice and water in a medium saucepan.

Cover and cook on medium heat for about 15 minutes.

Remove from the heat and let rest for about 10 minutes, covered, until the water is absorbed.

To make the cream, combine all the ingredients in a blender or food processor and process until smooth. Fold into the cooked rice in the saucepan.

Spoon evenly into six 6-ounce ramekins. Cool, cover tightly with plastic wrap, and refrigerate for 4 to 8 hours before serving.

Garnish with almonds and cinnamon just before serving, if desired. Store leftover pudding tightly covered in the refrigerator.