Monday, November 20, 2006

Vegan Glorified Rice

I grew up eating sweet, fluffy Glorified Rice at Grandma's house every Thanksgiving and Christmas. Grandma and Betty Crocker taught me to mix rice with crushed pineapple, whipped cream, and maraschino cherries. But now that so many people in our family are vegan (yay!), I wanted to come up with a non-dairy, sans technicolored cherries version. I did it! The flavor is so spot-on, even Grandma would approve.

serves 6 to 8

1 cup dry short grain white rice
One 20 oz. can crushed pineapple, well drained
½ cup + 4 tablespoons sugar
One 12.3 oz. pkg. firm silken tofu
2 tablespoons fresh lemon juice
1 pint fresh strawberries, sliced


Cook the white rice according to package directions. While the rice is still hot, place the rice in a large mixing bowl and stir in the crushed pineapple and ½ cup sugar. Let the mixture rest at room temperature for one hour to cool. Cover and refrigerate until cold.

Place the silken tofu, 4 tablespoons sugar, and lemon juice in a Vita-Mix or other blender. Blend until completely smooth. Fold the blended tofu into the rice mixture, breaking apart any clumps of rice with a wooden spoon.

Top with fresh sliced strawberries and serve.

13 comments:

Zachary said...

Wow - I hope you're making this for Thanksgiving! That looks great. I haven't had glorified rice in at least 10 years.

Geek Girl said...

This looks wonderful. I wonder if I can use leftover rice for this? It would make a great breakfast treat for those days when we're all home from school and work. Happy Thanksgiving!

Jennifershmoo said...

Actually, we discovered that the taste is never the same if you try using cold leftover rice. Stirring in the sugar and pineapple while the rice is hot helps the sugar dissolve and marries the flavors.

Using leftover rice is not bad, it's just not as good.

Anonymous said...

Oh gosh, I can't wait to try this out! Thanks!!

Jill Renee said...

what about using short grain brown rice?
(i always try to use brown...)

Artie said...

I took this to church for potluck this weekend, as our pastor is lactose-intolerant. WONDERFUL! The flavor is uncannily close to the original!! Thanks you!

~Jaime said...
This comment has been removed by the author.
Anonymous said...

(Jill Renee): RE Brown Rice - I like to substitute white with brown rice whenever possible, and I've tried using brown rice for another sweet rice recipe and it turned out great, so I think it would still taste pretty good in this recipe too.

tiffannysketchbook said...

according to your entry, most of your family is vegan? did you convert most of your family??? how did you do it? tell me! i must know!

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