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Baked Rice Pudding Recipe

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Ingredients:

1/2 cup	Dried cherries
1 tablespoon	Cornstarch
2 cups	Plain or vanilla soy milk
1/4 cup	Maple syrup
1 teaspoon	Vanilla
2	Eggs, lightly beaten
1 1/2 cups	Cooked brown rice
1/2 cup	Dried currants

Instructions for Baked Rice Pudding:

Preheat the oven to 350° F. Generously coat an 8-cup pan with cooking spray.

In a small bowl, cover the cherries with hot water. Soak until they are soft, about 10 minutes. Drain and set aside.

Place the cornstarch in a large bowl. Whisk in the soy milk, maple syrup, and vanilla. Beat in the eggs until well mixed.

Stir the rice, soaked cherries, and the currants into the soy milk mixture. Pour into the prepared baking dish.

Set a large, deep pan (such as a roasting pan) on a rack in the center of the oven. Set the pan with the pudding in the center of the larger pan. Pour hot water into the large pan until the level of the water is halfway up the sides of the pan containing the pudding.

Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 15 minutes.

Cool to lukewarm and serve, or cool completely, cover with plastic wrap and refrigerate.

This pudding keeps 3 to 4 days.