Maple Rice Pudding - cooking recipe

Ingredients

1 (12 1/3 ounce) package low-fat extra-firm silken tofu, drained (I use Mori Nu light)
1/4 cup pure maple syrup (no fake stuff)
1 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup dried cranberries (optional)
1 1/4 cups cooked long-grain rice
1/4 teaspoon freshly grated nutmeg
1/4 cup sliced almonds or 1/4 cup slivered almonds, toasted

Preparation

Process tofu and maple syrup in a food processor or blender until smooth.
Add vanilla, cinnamon, and allspice and process until combined.
Add cranberries and pulse to chop. Stir in rice.
Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds.
Cover and refrigerate until chilled.
NOTE: I like to toast the almonds in the microwave by spreading them on a microwave-safe plate and nuking them on HIGH for 45 seconds, stirring them, and continuing to nuke them in 20 second increments until they are fragrant and brown.