Rice Custard

Ingredients:

• 2 cups cooked rice
• 2 cups coconut milk
• 1 cup brown sugar
• 1 cup tofu
• 1/2 cup raisins
• 1/2 cup coconut
• 1/2 cup nuts of choice
• 1/4 cup flaxmeal
• 2 T egg replacer powder
• 1 tsp almond or vanilla extract

Directions:

Preheat over to 325 degrees.

In a sprayed 7x11 pan layer rice, raisins, coconut and nuts in any order. Set aside.

Beat together remaining ingredients with an electric mixer. Pour over rice mixture.

Place 7x11 pan into a lasagna pan. Carefully pour hot tap water around the pan until it is 1/2 up the sides.

Baket for 1 hour and allow to cool on rack another 10-15 min before cutting.