Ingredients (for a 24/26 cm mould):

• 200 g of arborio or carnaroli rice
• 1 litre of unsweetened soy milk + 50 ml
• 100 g of natural tofu @naturaebontà
• 80 g of brown sugar
• 80 g of soaked raisins
• zest of 1 organic lemon
• 2 tablespoons rum / brandy
• 1 teaspoon vanilla essence
• 1 pinch of salt
• qb turmeric (optional to give a yellow color)
• qb icing sugar

Procedure

• First, soak the raisins in water at room temperature and set aside
• Pour a litre of milk into a saucepan with the lemon zest, vanilla and a pinch of salt
• Add the rice and cook almost until done (total cooking time 30 minutes)
• Halfway through cooking the rice, add the sugar and the liqueur
• Blend the tofu with 50 ml of soy milk until you get a smooth cream.
• Add the tofu cream to the rice mixture, also add the soaked and well squeezed raisins
• Transfer everything into a cake tin and bake at 170 degrees for about 60 minutes
• Allow to cool completely before serving, with a sprinkling of icing sugar. Enjoyed cold from the fridge it is even better