Holiday Rice Pudding Cake

Warm up your oven to 350 and grease up a standard 8 inch cake pan. Sprinkle some breadcrumbs in there and shake the pan around until the crumbs stick all over the sides and bottom. This will help the cake not stick to the pan.

In a large pot, warm up the olive oil over a medium heat. Toss in the rice, sugar, lemon peel, vanilla, cinnamon, nutmeg, cardamon, and salt and mix everything up so that all the rice looks coated. Let this all cook together for about 2 minutes. It should smell delicious as the spices start to warm up. Now pour in the 4 cups of nondairy milk and bring the pot to a boil, stirring frequently. Once its boiling turn down the heat to medium-low and let the rice simmer for about 15-20 minutes until it’s just tender. This is going to get softer in the oven so don’t make this shit mushy from the start. Stir it every couple of minutes and you’ll be fine.

While that’s cooking, throw the tofu, cornstarch, nutritional yeast, and remaining milk in a blender or food processor. Run that shit until it looks smooth as fuck in there. When the rice is ready, turn off the heat and pour the tofu mixture into the pot. Make sure it’s all incorporated then pour the batter into your prepared cake pan. In a small bowl, mix together the remaining breadcrumbs, sugar, and olive oil then sprinkle that mixture over the top of the cake.

Bake this for 25-35 minutes or until the side starts to pull away from the pan and the middle no longer jiggles around. LET THIS COOL COMPLETELY BEFORE SERVING. The starches in this cake need time to stiffen up so if you cut into it while it’s warm, it’ll slowly fall apart. Have some damn patience and you’ll be rewarded.

Store in the fridge and it should last you at least a week.

*the kind in the aseptic pouch on the shelf, not the fridge.